No Fancy Name
Monday, December 20, 2004
two thumbs up for Chupe de Pollo con Chipotle
From Cooking Light, a lovely recipe for Chupe de Pollo con Chipotle (aka "Chicken Chowder with Chipotle").

Here's the original recipe:

1 (7-ounce) can chipotle chiles in adobo sauce
[NOTE: Only use one chile (or two, or three), not the whole can!]
1 tablespoon extravirgin 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 fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
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.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)

CALORIES 246(23% from fat); FAT 6.2g(sat 2.3g,mono 2.4g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 60mg; CALCIUM 52mg; SODIUM 672mg; FIBER 3.5g; IRON 1.7mg; CARBOHYDRATE 21.8g


I doubled the potatoes and doubled the hominy, also had an extra quarter-pound of chicken. I don't like soupy soups, and it ended up more like "a lot of food with a little moisture" when I was done with it. I also forgot the carrots...nothing against carrots, I just forgot to get some. I only used the one chile like it said, but I probably should have used three. As it is, it's a very mild hint of chipotle and three would make it more chipotle-infused.

Good stuff!



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