Chicken Chowder With Chipotles |
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Prep Time: 37 Minutes Cook Time: 25 Minutes |
Ready In: 62 Minutes Servings: 6 |
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This spicy hearty stew is great with fresh french bread. The spiciness in this recipe can be altered by either cutting the chiptole's up or leaving them whole. Prep time includes cooking the pureed vegetable broth. Ingredients:
4 chipotle chiles in adobo (left whole, or minced if you like it super spicy plus 1 tbsp adobo sauce) |
1 tablespoon extra virgin olive oil |
2 cups onions (chopped) |
1 cup carrot (chopped) |
1/2 cup celery (chopped) |
1 teaspoon cumin (ground) |
1 teaspoon herbes de provence |
6 garlic cloves (crushed) |
6 cups chicken broth |
3 cups chicken (cooked, shredded) |
2 red potatoes (cut into half inch pieces) |
1/4 cup whipping cream |
1/4 cup fresh cilantro (chopped) |
1/2 teaspoon salt |
8 lime wedges |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add chiles, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 to 30 minutes or until vegetables are tender.
2. 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 chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Serve with lime wedges.
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