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Chupa de Pollo con Chipotle -- 2 points!

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Chupa de Pollo con Chipotle

Chicken Chowder with Chipotle


1 ½ pounds boneless skinless chicken breasts

½ gallon filtered water

1 tbsp salt

½ tbsp pepper


Place the chicken breasts in the slow cooker and fill pot with water, salt and pepper. Place on low and cook overnight, or for approximately 8 hours.


The next morning or 8 hours later, remove chicken from crock to cool on plate. Reserve 6 cups of homemade stock in a separate dish. Shred chicken with two forks or pull apart with clean fingers.


1-2 chipotle peppers with 2-3 tsp adobo sauce

1 tbsp macadamia nut or extra virgin olive oil

1 large onion, chopped

6 garlic cloves, minced

2 medium carrots, chopped

1 rib celery, diced

1 ½ tsp ground cumin

1 tsp dried oregano

½ tsp thyme

6 cups homemade chicken stock --- from above

Shredded chicken --- from above

1 ½ cups frozen sweet corn

1 cup fat-free evaporated milk

¼ cup white wine

1 (15 oz) can crushed tomatoes

¼ cup fresh cilantro, minced

½ tsp salt

3 tbsp lime juice


Finely chop the chipotle peppers, reserve the adobo sauce and set aside.


Sauté the onion, garlic, carrots and celery in the oil over medium-high heat for 5 minutes or until fragrant and translucent; add the chipotle peppers, cumin, oregano and thyme. Stir to combine everything and allow to cook a moment. Add the stock, evaporated milk and wine; bring to a simmer and cover for 5 minutes. Remove from heat and begin to purée the mixture in a blender and then place in a bowl; this may take several batches. Return puréed broth to pan and add in corn, chicken, tomatoes; bring to a bubble and turn heat down – simmer for 10 minutes. Finally add in the cilantro and lime juice. Check for seasonings, as salt may be needed.


Serves 10-12 cups @ 2 points each on Flex & Core


This is my take on a recipe featured in the December 2004 Cooking Light.


restart 1 November 14

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Looks great! I'll be making a batch this week.


SW 310

GOAL 12/4/07

Proud to a Vegan WW.

"Eat food. Not too much. Mostly plants." Michael Pollan

"Well, it seems to be working for me." Dr Michael Culmer

"Nuts are in hard shells for reasons." Dr John McDougall

"The salad IS the main course." Dr Joel Fuhrman

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