Categories: Soup
Ingredients
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 cup diced onions
- 1 cup diced poblano chiles
- 1 tbsp. fresh minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/4 cup flour
- 6 cups chicken broth
- 1 lb sweet potatoes, peeled and cubed
- 1 chipotle in adobo sauce, minced
- 1 tbsp. adobo sauce
- 1 dried bay leaf
- 3 cups cubed cooked chicken
- 15 oz can white hominy, drained and rinsed
- 1/2 cup half-and-half
- Salt, black pepper and adobo sauce
- Seeded and chopped Roma tomatoes
- Chopped fresh cilantro
- Lime wedges
Directions
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Melt butter with oil in a large pot over medium heat. Add onions, poblanos, garlic, cumin, coriander, and oregano and sweat until vegetables are softened, about 5 minutes.
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Whisk in flour; cook 1-2 minutes. Whisk in broth, then add sweet potatoes, chipotle, 1 tbsp. adobo sauce and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, about 10 minutes.
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Add chicken, hominy and half-and-half; cook to heat through, about 5 minutes. Season chowder with salt, pepper and adobo sauce. Discard bay leaf.
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Garnish servings with tomatoes and cilantro; serve with lime wedges.