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1
Preheat oven to 475F.
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2
Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
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3
Seal cavity with skewers or toothpicks.
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4
Fold wing tips under bird.
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5
Rub exterior of bird with olive oil and season liberally with salt and pepper.
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6
Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
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7
Reduce oven temperature to 375F and continue to cook chicken, for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160F.
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8
Allow chicken to rest for 30 minutes without carving.
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9
Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.
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10
Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.
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11
Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.
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12
Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.
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13
Meanwhile, remove meat from chicken, discarding fat, skin, and bone.
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14
Chop chicken coarsely and set aside.
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15
Mix together dry milk with cold water until smooth in a small bowl and set aside.
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16
Heat oil several inches deep in a large skillet.
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17
Using a pizza cutter or kitchen shears, cut tortillas into thin strips.
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18
Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).
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19
When potatoes in chowder are tender, add cooked chopped chicken, milk mixture, chopped chipotles with adobo (adjust amount for your own taste), and grated cheese.
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20
Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.
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21
Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.
