Recipe by Sharlene~W
A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
Top Review by ALCooks
I made this and it is really good. It may have more of an "adult" taste. My kids didn't really like the hominy, and it was a little too spicy for my youngest (age 6). My husband would have liked it spicier!
- 1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
- 14.79 ml extra virgin olive oil
- 473.18 ml chopped onions
- 236.59 ml chopped carrot
- 118.29 ml chopped celery
- 4.92 ml ground cumin
- 2.46 ml dried oregano
- 2.46 ml dried thyme
- 6 clove garlic, crushed
- 1419.54 ml reduced-sodium fat-free chicken broth
- 680.38 g boneless skinless chicken breasts
- 2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
- 439.41 g can white hominy or 439.41 g can yellow hominy, rinsed and drained
- 59.14 ml whipping cream
- 236.59 ml chopped seeded plum tomato
- 59.14 ml chopped fresh cilantro
- 2.46 ml salt
- 8 lime wedges
Directions See How It's Made
- Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
- Finely chop chili and set chile and sauce aside separately.
- Heat oil in 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 and 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 then cover to keep warm.
- Remove pan from heat; let stand 5 minutes.
- Place 1/3 of broth mixture in a blender and process until smooth.
- Pour pureed broth mixture into a large bowl.
- Repeat procedure in 2 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.