Chicken Chowder With Chipotle

Recipe by SharleneW
READY IN: 1hr 15mins




  • 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.