- 6
- 45 mins
Ingredients
- MELT:
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 cup diced onions
- 1 cup diced poblano chiles
- 1 Tbsp. minced fresh garlic
- 1 tsp. each ground cumin, ground coriander, and dried oregano
- WHISK IN:
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 lb. sweet potatoes, peeled and cubed
- 1 chipotle in adobo sauce, minced
- 1 Tbsp. adobo sauce
- 1 dried bay leaf
- ADD:
- 3 cups cubed cooked chicken
- 1 can white or yellow hominy (15 oz.), drained and rinsed
- 1/2 cup half-and-half
- Salt, black pepper, and adobo sauce to taste
- GARNISH:
- Seeded and chopped Roma tomatoes
- Chopped fresh cilantro
- Lime wedges
Preparation
Step 1
Melt butter with oil in a large pot over medium heat. Add onions, poblanos, garlic, cumin, coriander, and oregano and sweat until vegetables are softened, about 5 minutes.
Whisk in flour; cook 1–2 minutes. Whisk in broth, then add sweet potatoes, chipotle, 1 Tbsp. adobo sauce, and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, about 10 minutes.
Add chicken, hominy, and half-and-half; cook to heat through, about 5 minutes. Season chowder with salt, pepper, and adobo sauce. Discard bay leaf. Garnish servings with tomatoes and cilantro; serve with lime wedges.
Per serving: 369 cal; 12g total fat (5g sat); 77mg chol; 351mg sodium; 36g carb; 5g fiber; 28g protein