Chicken Chowder With Chipotles

• 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)
• 12 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)
• 14 cup whipping cream
• 14 cup fresh cilantro (chopped)
• 12 teaspoon salt
• 8 lime wedges

1. Heat oil in a large Dutch oven over medium heat.
2. Add chiles, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
3. Stir in broth; bring to a boil.
4. Simmer for 20 to 30 minutes or until vegetables are tender.
5. Remove pan from heat; let stand 5 minutes.
6. Place one-third of broth mixture in a blender; process until smooth.
7. Pour pureed broth mixture into a large bowl.
8. Repeat procedure in two more batches with remaining broth mixture.
9. Return pureed broth mixture to pan.
10. Stir in potatoes and chicken; bring to a simmer over medium heat.
11. Cook, uncovered, 20 minutes or until potatoes are tender.
12. Stir in cream and cilantro; simmer 5 minutes.
13. Serve with lime wedges.

chiles, extra virgin olive oil, onions, carrot, celery, cumin, garlic, chicken broth, chicken, red potatoes, whipping cream, fresh cilantro, salt, lime

Taken from www.food.com/recipe/chicken-chowder-with-chipotles-368270 (may not work)