Chupe de Pollo con Chipotle
(Chicken Chowder with Chipotle)

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)
Source: Cooking Light, December 2004
CL Comments: This hearty soup makes enough to feed a crowd and is simple to prepare on a weeknight.
Comments from a cook in PA: This was very tasty, but kicky. If you don't like spice, you won't like this soup. I thought it was a strong 4, but my husband was CRAZY for it and gave it a rousing 5. Even just this little bit of cream made a HUGE difference in the taste of the soup. When I tasted it before adding the cream, I didn't like it. The cream made all the difference. I did have to add extra broth; I "simmered" a little too high and lost some of my liquid. No harm done.

INGREDIENTS:

1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extravirgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

INSTRUCTIONS:

  1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
  2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat.
  3. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
CALORIES 246 (23% from fat); FAT 6.2g (satfat 2.3g, monofat 2.4g, polyfat 0.8g); PROTEIN 24.5g; CARBOHYDRATE 21.8g; FIBER 3.5g;CHOLESTEROL 60mg; IRON 1.7mg; SODIUM 672mg; CALCIUM 52mg

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