Chicken & Chipotle Chowder with Sweet Potato and Poblano

By lorik

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

Details

Servings 6
Cooking time 45mins
Adapted from cuisineathome.com

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