Description
A hearty chowder with a kick to it.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1 can chipotle in adobo sauce
- 2 cups chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 cloves minced garlic
- 2 quarts chicken broth
- 2 russet potatoes, diced
- 1 can white hominy, drained
- 1 can yellow hominy, drained
- 1/2 cup heavy cream
- 1 cup chopped Roma tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1 lime, cut into wedges for garnish
Instructions
- Remove 2 peppers and 1 tbsp adobo sauce from can and finely chop.
- Heat oil in a large dutch oven over medium heat. Add chopped chipotles, onion, carrot, celery, garlic, and spices until soft.
- Add broth and chicken and simmer until chicken is tender.
- Remove chicken from the pot and shred with two forks, set aside.
- Blend the soup together with a stick blender or normal blender until smooth.
- Add diced potatoes and hominy to the pot. Simmer until potatoes are tender.
- Add chicken back into the pot along with the heavy cream. Garnish with cilantro, tomato, and lime.