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.
- 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.