Made this for dinner last night and it was very tasty and not really very spicy (next time I'll increase the chipotle). As with other CL recipes using the canned chipotle it lists the can in the ingredients and then only calls for one! So beware and don't use the entire can!!
I had made the CL Brown STock just the day before and I use that now since I can reduce the sodium to just 14 mgs perserving. I also used frozen yellow corn since I didn't have any hominy and eliminated the salt called for. Very easy to throw together!
* Exported from MasterCook *
Chupe de Pollo con Chipotle
(Chicken Chowder with Chipotle)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 chipotle chile canned in adobo
1 tablespoon extra virgin 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 Brown Chicken Stock
1 1/2 pounds chicken breast, no skin, no bone, R-T-C
12 ounces new potatoes -- cut into 1/2-inch pieces
2 cups corn kernels -- fresh or frozen
1/4 cup whipping cream
1 cup plum tomato -- seeded and chopped
1/4 cup cilantro -- chopped
8 lime wedges
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.
"Cooking Light, DECEMBER 2004"
"1 1/3 cups"
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Per Serving (excluding unknown items): 267 Calories; 7g Fat (23.3% calories from fat); 23g Protein; 30g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0