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Chipotle Chicken Chowder

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Ingredients

  • 1 chipotle chile canned in adobo sauce, minced, plus 1 tsp of the 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 teaspoon herbs de Provence
  • 6 garlic cloves, crushed
  • 6 cups chicken broth
  • 3 cups shredded cooked chicken
  • 2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 8 lime wedges

Details

Preparation

Step 1

Heat oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 to 30 minutes or until vegetables are tender.

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 chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Serve with lime wedges.

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