Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

Ingredients

• 1 cup carrots chopped
• 0.5 cup celery chopped
• 7 ounce chipotles in adobo canned
• 0.5 teaspoon thyme dried
• 1 tablespoon olive oil extravirgin
• 6 cups fat-skimmed beef broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 6  garlic clove crushed
• 1 teaspoon ground cumin 
• 15.5 ounce hominy white rinsed drained canned
• 8  lime wedges 
• 2 cups onion chopped
• 0.5 teaspoon oregano dried
• 1 cup plum tomatoes seeded chopped
• 12 ounces potatoes - remove skin red cut into 1/2-inch pieces
• 0.5 teaspoon salt 
• 1.5 pounds chicken breast boneless skinless
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• blender
• slotted spoon
• dutch oven

Directions

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.
3. 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.
4. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender.
5. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
6. Remove pan from heat; let stand 5 minutes.
7. Place one-third of broth mixture in a blender; process until smooth.
8. 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.
9. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt.
10. Serve with lime wedges.