Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili.

Heat the olive oil in a large dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes.

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot.

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges.

Belle of the Kitchen

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