Chicken Chipotle Chowder

We've had lots of leftovers but also a recipe from YOU for Chicken Chipotle Chowder, that upon further review I discovered was a recipe that YOU got from ME, and I got it from Diane Spradlin!!!  She got it from Cooking Light magazine in December of 2004

Ingredients

1  (7-ounce) can chipotle chiles in adobo sauce

1  tablespoon  extra virgin 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  (Diane used CORN)  

1/4  cup  whipping cream (Diane used 1/2 cup) 

1  cup  chopped seeded plum tomato

1/4  cup  chopped fresh cilantro

1/2  teaspoon  salt

8  lime wedges

1. 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.

2. 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.

3. 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.

Serves 8

Nutritional Information

Calories:

246 (23% from fat)

Fat:

6.2g (sat 2.3g,mono 2.4g,poly 0.8g)

Protein:

24.5g

Carbohydrate:

21.8g

Fiber:

3.5g

Cholesterol:

60mg

Iron:

1.7mg

Sodium:

672mg

Calcium:

52mg