Chupe de pollo con chipotle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 canned chipotle chile, finely chopped with 1 tsp adobo sauce
1 Tbsp. olive oil
2 c. onion, chopped
3-5 carrots, chopped
1-3 celery stalks, chopped,
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried thyme
6 cloves garlic, crushed or minced
6 c. chicken broth
1 1/2 pounds skinless, boneless chicken breast halves
2 red potatoes, cut in 1/2" pieces
15 oz. can of hominy (white or yellow), drained and rinsed
1/4 c. whipping or heavy cream
1 c. plum tomatoes, chopped and seeded
1/4 c. cilantro, chopped
1/2 tsp. salt
1 lime, cut into wedges
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Directions: |
Directions:Heat oil in large dutch oven over medium heat. Add chopped chile, onion, carrot, celery, cumin, oregano, thyme, and garlic. Cook 7 minutes or until onion is tender. Stir in broth; bring to a boil. Add chicken, cover pan, and reduce heat to medium-low. Simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon and cool. Shred chicken with 2 forks or in a stand mixer (great idea, Amy!). Cover chicken to keep it warm.
Remove pan from heat and pour soup into a big bowl. Place soup in blender in 1/3 or 1/4 at a time stages, so that the blender is never more than half full. Puree and return each portion back into the Dutch oven. Stir in the potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered for 20 minutes, or until potatoes are tender. Stir in chicken and cream Simmer 5 more minutes. Remove from heat, and stir in tomato, cilantro, and salt to taste. Serve with lime wedges and cornbread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:75 minutes |
Personal
Notes: |
Personal
Notes: From Dec 2004 or Jan 2005 Cooking Light. We like this a lot and make it with the yeasted cornbread that appeared next to it in the magazine.
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