Celiac.com 12/10/2015 - Soups are a common part of many types of cuisine. This soup recipe offers a variation on the delicious chowder the Peruvians know as Chupe de Pollo. It marries chicken and broth with vegetables, herbs, spices, hominy and cream with a dash of adobo, and smokey chipotle pepper to produce a rich, hearty chowder fit for fair weather or foul.

Photo: CC- Stu SpivackIngredients:

  • 1 tablespoon cooking oil
  • 1 pounds skinless chicken breast
  • 4 small red potatoes, cut into ½-inch chunks
  • 1 (15.5-ounce) can white or golden hominy, rinsed and drained
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 cup chopped carrot
  • 1 cup chopped seeded Roma tomato
  • ½ cup chopped celery
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 garlic cloves, crushed
  • 6 cups chicken broth
  • ¼ cup heavy cream
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt
  • Dozen or so lime wedges

Finely chop 1 chipotle chile, and set 1 teaspoon adobo sauce aside separately.

Heat oil in a large Dutch oven over medium heat.

Add chopped chile, onion, chopped carrot, chopped celery, ground cumin, dried oregano, and dried thyme; cook 5-7 minutes, stirring often, until onion is tender.

Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer about 30 minutes or until chicken is tender.

Remove chicken without juice, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

Remove pan from heat; let cool 5 minutes.

This next step is best done with an immersion blender, but if using a regular blender, use caution, and blend very small amounts at a time.

Place one-quarter of broth mixture in a blender; process lightly and cautiously until smooth. Pour pureed broth mixture into a large bowl. Repeat in small batches with remaining broth mixture.

Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat.

Simmer, uncovered, for about 15-20 minutes, until potatoes are tender. Stir in cream and then the chicken; simmer a few more minutes.

Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

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