Mexican Chicken Soup with Chipotle Peppers & Corn

Mexican Pozole is one of my most cherished meals but one that I cannot eat much too often due to the fact it is very high in calories and fat content. Sure, you can substitute chicken in place of beef, but the truth is preparing this Mexican favorite does require some time and planning (not to mention a bunch of ingredients). So when you are in a time crunch, or are looking for a healthy version of this dish, coming up with a mock version is ideal. Therefore, I decided to come up with a healthier (and yummier according to my husband) version of this delicious and savory soup.

My husband and I really enjoy spicy food and something we always have in our pantry is a small can of chipotle peppers in adobo sauce. If you have never tried cooking with chipotle peppers, you will be amazed by how much flavor it adds to a dish. When I first started cooking with chipotle I would only use it to make Tinga tostadas (another favorite of mine) but since then have experimented with these peppers and have created several dishes with it. Yes you guess it, the star of my chicken soup (or caldo as us Hispanics call it) is the chipotle peppers. Get ready to give your taste buds something to write home about.


What you will need:

1 large chicken breast
1/2 onion
4 garlic cloves
1/2 onion diced
1/2 cup of corn (frozen, fresh or canned)
1/2 can of Chipotle peppers in adobo sauce (about 3.5 oz)
1 cup shredded green cabbage
1/4 cup of cilantro
2 green onions diced
Sea Salt
Black Ground Pepper
Water for cooking


Directions:


1. In a large pan bring about 3 cups of water to boil. Add 1/2 onion, salt, garlic cloves and chicken breast. Cover pot and cook for about 25 minutes.
2. Once chicken is done cooking remove from pot, let it cool then shred. Set aside. Save the chicken broth (you will need this).
3. In a blender, blend the chipotle peppers in adobo sauce with 1/4 cup of chicken broth. Once blended, add mixture to shredded chicken and mix well. Add a little bit salt and pepper.
4. Remove onion and garlic from the chicken broth and add the chicken mixture.
5. Add diced onions and corn and cook for about 10 minutes.
6. Serve in deep bowls and top with shredded cabbage, green onions and cilantro. Eat on it's own or with a tostada (our favorite way to eat this).

Tip: For a more authentic feel, try adding hominy instead of corn.

Warning: This soup is pretty spicy. Therefore if you would like it to be more mild, use less chipotle peppers or vice-versa.