Wednesday, October 19, 2011
You will need the following for a Dutch oven, but if you have a large stockpot, double this recipe to make 1-1/2 gallons:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1-1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces) cut into half-inch pieces
1/2 pound fresh slender green beans or use a 15 ounce can, whichever is easier
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream (or half and half to lighten the fat)
Salt to taste
2. Heat oil in a large Dutch oven (or stockpot if doubling the recipe) over medium heat. Add chopped chile, onion, carrots, celery, cumin, oregano, thyme and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and bring to a boil. Add chicken, cover, reduce heat to medium-low and simmer 30 minutes or until the chicken is tender. Remove the chicken and cool slightly. Shred the chicken with 2 forks, cover and keep warm.
Stir in the chicken and the cream and simmer 5 minutes more. Remove from the heat and stir in the reserved adobo sauce and salt to taste. ENJOY!
Yield: 8 servings (about 1-1/3 cups).
Calories: 246. Fat: 6.2 grams. Protein: 24.5 grams. Carb: 21.8 grams. Fiber: 3.5 grams.