|
||||
| 1 | 7 ounce | can chipotle chiles in adobo sauce | ||
| 1 | tablespoon | extra virgin olive oil | ||
| 2 | cups | chopped onion | ||
| 1 | cups | chopped carrot | ||
| 1/2 | cups | chopped celery | ||
| 1 | teaspoon | ground cumin | ||
| 1 | teaspoon | dried oregano | ||
| 1 | teaspoon | dried thyme | ||
| 6 | garlic cloves, crushed | |||
| 6 | cups | fat-free, low sodium chicken broth | ||
| 1-1/2 | pounds | skinless, boneless chicken breasts | ||
| 4 | medium | red potatoes, cut into 1/2 inch pieces | ||
| 2 | 15.5-ounce | cans golden hominy, rinsed and drained | ||
| 1/4 | cup | whipping cream (or whole milk) | ||
| 1 | cup | chopped, seeded plum tomato | ||
| 1/4 | cup | chopped, fresh cilantro | ||
| 1/2 | teaspoon | salt | ||
 |
| Remove 1 chile and 2 teaspoons of adobo sauce from can;
reserve remaining chiles and sauce for another use (can be frozen).
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 and let stand for 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. Yield: 8 servings (serving size about 1-1/3 cups soup and 1 lime wedge) |
