How to Prepare Perfect Nina C Chicken Chowder

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Favorite Nina C Chicken Chowder. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Nina C Chicken Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nina C Chicken Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nina C Chicken Chowder is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nina C Chicken Chowder estimated approx 1 hr 15 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Nina C Chicken Chowder using 17 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Nina C Chicken Chowder:

1. 1 can Chipotle Chiles in Adobo (7 oz can)
2. 1 tablespoon EVOO
3. 2 cups Chopped Onion
4. 1/2 cup Chopped Celery
5. 1 teaspoon Cumin
6. 1/2 teaspoon Oregano
7. 1/2 teaspoon Thyme
8. 6 cloves Minced Garlic
9. 6 cups Low Sodium Chicken Broth
10. 1 1/2 pounds Boneless Skinless Chicken Breasts
11. 2 Red Potatoes (Medium size cut into 1/2" pieces)
12. 1 can White or Golden Hominy (15.5 oz)
13. 1/4 cup Whipping Cream
14. 1 cup Plum Tomatoes (seeded and chopped)
15. 1/4 cup Cilantro (chopped)
16. 1/2 teaspoon Salt
17. 8 Lime Wedges

Steps to make to make Nina C Chicken Chowder

1. Remove 1 Chile and 1 teaspoon adobo sauce from can; finely chop Chile, set chopped Chile and sauce aside separately
2. Heat oil in a large Dutch oven over medium heat. Add chopped Chile, onion and next 6 ingredients (through garlic); cook 7 minutes until onion is tender stirring frequently. Stir in broth and bring to a boil. Add chicken; cover, reduce hear to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon and cool slightly and shred with 2 forks. Cover the chicken and keep warm.
3. Remove pan from heat and let stand 5 minutes. Puree with immersion blender until smooth. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook uncovered 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.

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