| 1. |
Remove 3-4 chiles and 2 tablespoons of adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. |
| 2. |
Heat oil over medium heat in a heavy-bottomed pot or dutch oven; brown the chicken pieces in batches (quartered chicken approx 3 lbs) and set aside. |
| 3. |
Add onions, garlic and the red, green and jalapenos peppers and sauté until vegetables are soft and begin to brown, about 10 minutes. |
| 4. |
Add tomatoes, chipotle peppers, chili powder, cumin, oregano, cayenne, paprika, Stir to combine, then add chicken broth (or you can substitute water). Return all chicken pieces in the pot. |
| 5. |
Bring to a boil, then reduce heat to maintain a gentle simmer; cover with lid slightly askew and cook for approximately 30 minutes more or until the chicken is cooked through. Remove from heat. |
| 6. |
Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones. (Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.) |
| 7. |
Add canned hominy and corn and return to a simmer for 5 – 10 minutes. (Note you can also add a can of yellow potatoes if you want this to be more “chowder” like). Add salt and pepper to taste. |
| 8. |
Add cream (this can be omitted if you want a lower calorie count) and allow to warm for 5 additional minutes. Serve with crusty bread. |
