Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

So this is an odd little soup.  Why?  Well it isn't really a chowder, or at least what I think of as chowder. More of a chicken soup with lots of stuff in it.  It is really good and the chipotle gives it a kick.

D thought it was weird to blend up the onion, carrot and celery.  

We both liked it. We each had 2 servings.

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

This hearty chicken chowder makes enough to feed a crowd and is simple to prepare on a weeknight.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)

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

Preparation
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.

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. 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 Information
Calories: 246; Calories from fat: 23%; Fat: 6.2g; Saturated fat: 2.3g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.8g; Protein: 24.5g; Carbohydrate: 21.8g; Fiber: 3.5g; Cholesterol: 60mg; Iron: 1.7mg; Sodium: 672mg; Calcium: 52mg

Cooking Light DECEMBER 2004