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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.6
  • Total Fat: 3.8 g
  • Cholesterol: 56.6 mg
  • Sodium: 864.2 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.5 g

View full nutritional breakdown of Chicken Chowder with Chipotle calories by ingredient
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Chicken Chowder with Chipotle

Submitted by: LILSNACK8

Introduction

This soup is very hearty and delicious!
1 serving = 1 1/3c soup
This soup is very hearty and delicious!
1 serving = 1 1/3c soup

Number of Servings: 8

Ingredients

    1 (7oz) can choptle chiles in adobo sauce
    1 Tbs EVOO
    2 c. chopped onion
    1 c. chopped carrot
    1/2 c. chopped celery
    1 tsp cumin
    1/2 tsp dried oregano
    1/2 tsp dried thyme
    6 garlic cloves, crushed
    6 c. fat free chk. broth
    1.5 lbs. boneless skinless chk breast
    2 med red potatoes, cut into 1/2 in. pieces
    1 (15.5 oz) can hominy, rinsed & drained
    1/4 c. fat free half and half
    1 c. chopped seeded tomato
    1/4 c. chopped cilantro
    1/2 tsp salt
    8 lime wedges

Directions

1. Remove 1 chile and 1 tsp adobo sauce from can; reserve remaining chiles & sauce for another use. (if you like things a bit spicier/smokier, use 2 chiles, 2 tsp sauce) 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 vroth 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 med. 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.

Number of Servings: 8

Recipe submitted by SparkPeople user LILSNACK8.






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