We look at this recipe as the slightly sassy sister to the traditional chicken tortilla soup. You know the one. She’s not exactly brazen but definitely a little cheeky. Each bite of this substantial chowder brings you a sweet and creamy flavor on the front end, followed by a little kick on the back end, and is palatable for people with all levels of heat tolerance. It’s a fabulous choice for those cooler weather, soup night dinners.
CHIPOTLE CHICKEN CHOWDER RECIPE
2 lbs boneless skinless chicken thighs from Goodness Grows Farm
1 can chipotle in adobo sauce
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 tsp ground cumin
1 tsp dried oregano
6 cloves minced garlic
2 quarts chicken broth
2 russet potatoes, diced
1 can white hominy, drained
1 can yellow hominy, drained
1/2 cup heavy cream
1 cup chopped Roma tomatoes
1/4 cup fresh cilantro, chopped
1 tsp salt
1 lime, cut into wedges for garnish
Remove 2 peppers and 1 tbsp adobo sauce from can and finely chop.
Heat oil in a large dutch oven over medium heat. Add chopped chipotles, onion, carrot, celery, garlic, and spices until soft.
Add broth and chicken and simmer until chicken is tender.
Remove chicken from the pot and shred with two forks, set aside.
Blend the soup together with a stick blender or normal blender until smooth.
Add diced potatoes and hominy to the pot. Simmer until potatoes are tender.
Add chicken back into the pot along with the heavy cream. Garnish with cilantro, tomato, and lime.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla
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