Ingrédients pour Chicken Chowder With Chipotle
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Comment préparer Chicken Chowder With Chipotle
- Remove 1 chipotle pepper and 1 teaspoon of adobo sauce from a can of chipotle peppers in adobo sauce. Reserve the remaining peppers and sauce for another recipe.
- Finely chop the chipotle pepper. Set the chopped pepper and adobo sauce aside separately.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- Add the chopped chipotle pepper, 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), 1 carrot (chopped), 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional).
- Cook for 7 minutes, or until the onion is tender, stirring frequently.
- Stir in 6 cups of chicken broth and bring to a boil.
- Add 2 cups of cooked chicken, shredded.
- Cover, reduce heat to medium-low, and simmer for 30 minutes, or until the chicken is heated through.
- Remove the chicken with a slotted spoon and set aside to cool slightly.
- Shred the chicken using two forks and set aside to keep warm.
- Remove the pan from the heat and let it stand for 5 minutes.
- Carefully transfer 1/3 of the broth mixture to a blender and process until smooth. Repeat with the remaining broth in two more batches.
- Return the pureed broth mixture to the Dutch oven.
- Stir in 2 medium potatoes (diced), 1 cup of hominy, and 1/2 teaspoon of salt.
- Bring to a simmer over medium heat and cook uncovered for 20 minutes, or until the potatoes are tender.
- Stir in the shredded chicken and 1 cup of heavy cream.
- Simmer for 5 minutes.
- Remove from heat and stir in the reserved adobo sauce, 1/4 cup chopped tomatoes, 1/4 cup chopped cilantro, and salt to taste.
- Serve hot with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
27g
Fat
15g
Carbs
11g
