Chicken Chowder – Ranch Style
1 pound of chicken breast, skinless, boneless, and cut into bite-sized pieces
2 tablespoons butter
1 sweet potato, peeled and sliced
1 onion, chopped
2 Serrano chili peppers, seeded and finely chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3 cups chicken broth
14 1/2-ounce can of hominy, rinsed and drained
Fresh cilantro, snipped
Sour Cream
In a Dutch oven, cook chicken in butter until no longer pink. Remove with a slotted spoon and reserve the drippings. Set chicken aside. Add sweet potato, onion, Serrano peppers, coriander, and cumin, stirring to mix. Add half of the chicken broth. Bring to a boil and then reduce heat, cover, and simmer 20 to 25 minutes. Cool slightly. In a blender, add the sweet potato mixture. When smooth, add to the soup with the remaining chicken. Add rest of the chicken broth and hominy, heating through. After pouring into serving bowls, garnish with cilantro and sour cream.