- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 tablespoon extra virgin olive oil
- 2 cups sliced onion
- 1 red pepper cut into chunks
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Course sea salt and pepper
- 5 medium red potatoes cut into chunks (reserve two for adding to the blended soup)
- 6 cups chicken stock
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 (15.5-ounce) can golden hominy, rinsed and drained
- 1 cup roasted Grape Tomatoes (or diced plum tomatoes)
- 1/4 cup chopped fresh cilantro (for topping)
- Shredded Cheese (for topping)
- Avocado slices (for topping soup)
- Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. (You can add more if you want more spice-take out seeds if you want less).
- Heat oil in a large Dutch oven over medium heat. Add onion and cook slowly until caramelized, add chile, and next 7 ingredients; cook until vegetables are tender, stirring frequently. Stir in broth; bring to a low 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; cover and keep warm.
- Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender (or use immersion blender); process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in the 2 remaining potatoes and hominy; bring to a simmer over medium heat. Simmer, uncovered, 20 minutes or until potatoes are tender. Stir in chicken; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomatoes, cilantro, and salt. Serve topped with avocado and shredded cheese. This is great with cornbread.
*I have also added corn to this.
This freezes well.