Chicken Chowder with Chipotle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (7oz) can choptle chiles in adobo sauce1 Tbs EVOO2 c. chopped onion1 c. chopped carrot1/2 c. chopped celery1 tsp cumin1/2 tsp dried oregano1/2 tsp dried thyme6 garlic cloves, crushed6 c. fat free chk. broth1.5 lbs. boneless skinless chk breast2 med red potatoes, cut into 1/2 in. pieces1 (15.5 oz) can hominy, rinsed & drained1/4 c. fat free half and half1 c. chopped seeded tomato1/4 c. chopped cilantro1/2 tsp salt8 lime wedges
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.
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.
Nutritional Info 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
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