Ranch Chicken Chowder
- In a large saucepan or Dutch oven, cook chicken, half at a time, in hot margarine until no longer pink. Remove chicken with a slotted spoon, reserving drippings in saucepan. Set chicken aside.
- Add sweet potato, onion, serrano peppers, coriander, and cumin to saucepan; add half of the chicken broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are very tender. Cool slightly.
- Add sweet potato mixture to blender container. Cover and blend until smooth. Return to saucepan along with chicken, remaining chicken broth, and hominy. Heat through.
- Serve in bowls. Garnish with cilantro and sour cream, if desired. Makes 5 or 6 servings.
From the Test Kitchen
*Test Kitchen Tip:
Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic bags over your hands or wear plastic gloves or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
Nutrition Facts (Ranch Chicken Chowder)
- Per serving:
- 265 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 53 mg chol. ,
- 1085 mg sodium ,
- 27 g carb. ,
- 4 g fiber ,
- 25 g pro.