Chicken Chowder with Chipotle

Ingredients

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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.

Source: cookinglight.com