Chicken Chowder With Chipotles

Ingredients

• 4 chipotle chiles in adobo (left whole, or minced if you like it super spicy plus 1 tbsp adobo sauce)
• 1 tablespoon extra virgin olive oil
• 2 cups onions (chopped)
• 1 cup carrot (chopped)
• 1/2 cup celery (chopped)
• 1 teaspoon cumin (ground)
• 1 teaspoon herbes de provence
• 6 garlic cloves (crushed)
• 6 cups chicken broth
• 3 cups chicken (cooked, shredded)
• 2 red potatoes (cut into half inch pieces)
• 1/4 cup whipping cream
• 1/4 cup fresh cilantro (chopped)
• 1/2 teaspoon salt
• 8 lime wedges

Directions

1. 1

   Heat oil in a large Dutch oven over medium heat. Add chiles, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 to 30 minutes or until vegetables are tender.

2. 2

   Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a 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 potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Serve with lime wedges.