Chupe De Pollo Con Chipotle Recipe

Name: Chupe De Pollo Con Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 oz) can chipolte chiles in adobo sauce; 1 tbsp extra virgin olive oil; 2 cups chopped onion; 1 cup chopped carrot; 1/2 cup chopped celery; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 6 garlic cloves, crushed; 6 cups fat-free, less-sodium chicken broth; 1 1/2 pnds. Skinless, boneless chicken breasts; 2 medium red potatoes (cut into 1/2 inch pieces); 1 (15.5 ounce) can white or golden hominy, rinsed and drained; 1/4 cup whipping cream; 1 cup chopped seeded plum tomato; 1/4 cup chopped fresh cilantro; 8 lime wedges

Servings: persons

1 (7 oz) can chipolte chiles in adobo sauce
1 tbsp extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pnds. Skinless, boneless chicken breasts
2 medium red potatoes (cut into 1/2 inch pieces)
1 (15.5 ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
8 lime wedges

1
1.Remove 1 chile and 1 tsp (or more) adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles; set chile and sauce aside separately.
2
2. Heat oil in large Dutch oven over medium heat. 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 boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks and set aside.
3
3. Remove pan from heat; let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat process in two more batches with remaining broth mixture. Return pureed broth mixture to pan.
4
4. Stir in potatoes and hominy; bring to s imeer over med head. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.

1153

kcal

Calories

Fat

101

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (7 oz) can chipolte chiles in adobo sauce, 1 tbsp extra virgin olive oil, 2 cups chopped onion, 1 cup chopped carrot, and more.

Yes, Chupe De Pollo Con Chipotle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chupe De Pollo Con Chipotle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions