Chipotle Chicken Chowder – Chupe de Pollo
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Soups
- Cuisine: Mexican
Ingredients
- 1 chipotle chile and a tablespoon of adobo from one can of Chipotle Chiles in adobo sauce
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 2 large carrots, diced
- 2 large stalks celery, diced
- 1 red bell pepper, diced, or two poblanos, roasted and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 garlic cloves, crushed and minced
- 6 cups chicken broth
- 1 1/2 pounds skinless, boneless chicken breast
- 1 pound (about 3 medium) or equivalent amount of red potatoes, cut into 1/2-inch pieces
- 1 (15.5-ounce) can white or golden hominy, drained
- 3/4 cup cream
- 1 cup chopped seeded plum tomato
- 1/4 cup chopped fresh cilantro, optional
- pepper and salt to taste
- 1 lime, cut into wedges
Instructions
Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set aside.
Heat oil in a large Dutch oven over medium heat. Add chopped chile and sauce, onion, celery, carrot, bell pepper, cumin, and oregano. Cook 7 minutes or until onion is tender, stirring frequently. Add a bit of water if mixture seems dry. When vegetables are tender add garlic and saute for a moment.
Stir in broth; bring to a boil. Add chicken, cover, reduce heat to medium-low, and simmer 25 minutes or until chicken is tender. 15 minutes into cooking time, add potatoes. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks and return to pan.
Add hominy (I like a strong hominy flavor and don’t rinse mine, but if in doubt, feel free to do so), bring to a simmer over medium heat. Cook, uncovered, 10 minutes or until potatoes are tender.
Remove from heat and stir in cream, tomato, cilantro, pepper, and salt. Serve with lime wedges.