So there are some people that claim they could eat soup everyday. My mother is one of those people but I am not. I guess slurping my meal doesn't hold the same appeal for me but this soup...this soup is fantastic with great flavor and is hearty enough to serve for company. You may want to double the recipe in this case. I use a pre-cooked rotisserie chicken to speed things up and serve these in sourdough bread bowls for a festive and hearty meal.
Chipotle Chicken Chowder
1 7-oz. can chipotle chilies in adobo sauce
1 Tbls. extra-virgin olive oil
2 cups chopped onions
1 cup chopped carrots
½ cup chopped celery
1 tsp. ground cumin
½ tsp. dried thyme
6 cloves garlic - crushed
6 cups fat-free, low-sodium chicken broth
1½ lbs. boneless chicken breasts
2 medium red potatoes, cut into ½ inch pieces
1 can white or golden hominy, rinsed and drained
¼ cup whipping cream
1 cup chopped and seeded plum tomatoes
¼ cup chopped cilantro
¼ tsp. salt
8 lime wedges
Remove 1 chili and 1 tsp. adobo sauce from can; reserve remaining chilies and sauce for another use. Finely chop chili and set aside with sauce. Heat oil in a large Dutch oven over medium heat. Add chopped chili, onion, and next six ingredients; cook seven minutes or until soft. Stir in broth, bring to a boil and add chicken, cover and simmer for 30 minutes until chicken is tender and cooked. Remove chicken with a slotted spoon and when cool, shred chicken - cover and keep warm. Remove pan from heat, let stand 5 minutes. Carefully use emulsion hand blender to blend soup until smooth. Stir in potatoes and hominy. Cook uncovered for 20 minutes on medium heat. Stir in chicken and cream and simmer for 5 minutes. Remove from heat and add the reserved 1 tsp adobo sauce, tomatoes, cilantro and salt. Serve with lime wedges. Can also serve with tortilla strips, sour cream, cheese, etc.
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