Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

I’ve been sick with a bad summer cold this week and for some reason soup sounded really good to me.  I didn’t want to spend the time making chicken noodle soup (I’m spoiled and really only like it when its been made completely from scratch), so I turned to this recipe for a Mexican chicken soup with a little kick (secretly hoping it would help clear my nose, too).  This was excellent and really easy…and made a whopping 8 servings (packed full of things that are good for me while I’m under the weather).

Enjoy!

  • 1 (7 oz.) can chipotle chiles in adobo sauce
  • 1 TBS olive oil
  • 2 c. chopped onion
  • 1 c. chopped carrot
  • 1/2 c. chopped celery
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 6 garlic cloves, crushed
  • 6 c. chicken stock
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 2 medium red potatoes (about 12 oz.), cut into 1/2″ pieces
  • 1 (15.5 oz.) can white or golden hominy, rinsed and drained
  • 1/4 c. whipping cream
  • 1 c. chopped seeded plum tomato
  • 1/4 c. chopped fresh cilantro
  • 1/2 tsp. salt
  • 8 lime wedges for serving
  1. Remove 1 chile and 1 TBS 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 union 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.
  3. Remoce pan from heat; let stand 5 minutes.  Use an emulsion blender to puree the broth and vegetable mixture until smooth.  If you don’t have an emulsion blender, work in batches blending the mixture in a blender until smooth.  Return to Dutch oven.  Stir in potatoes and hominy; bring to a simmer over meium 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.

Adapted from Cooking Light, December 2004

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Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , | 3 Comments

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3 thoughts on “Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

  1. Normally it doesn’t bother me that chipotles are too much for Katherine (turn her face red). But drats, this looks so good!

  2. This looks just divine. I can’t find chipotles anywhere in Wales, makes me very sad. Not even chipotle paste…

  3. Hmmm, no chiles in Wales…what a crime! I guess there’s just not a large enough Mexican population over there ;)

    You could probably try roasting or grilling some hot peppers (like a serrano or jalapeno) to resemble the smoky flavor of a chipotle. As for the adobo sauce…this might get a little trickier. I’ve seen tips ranging everywhere from mixing hot sauce with steak sauce to vinegar mixed with paprika, garlic, and onions. Good luck!

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