Instructions: Prep: 15 min Cook: 40 min

Yield: 7 cups; 290 cals per cup, 27.7% cff (8.8 g fat).

1. Remove the skin and fat from the chicken. Cut the meat into 3/4-inch cubes.

2. Melt the butter in a 5-quart pan. Add the chicken and cook over high heat, stirring often, until the meat is no longer pink. Be careful not to overcook it since it will continue to cook when its returned to the soup. Remove from the pan with a slotted spoon and set aside.

3. Cut the onion and sweet potato into thin slices, either with the thin (2mm) or medium (3mm) slicer of a food processor or by hand. Thinner slices will cook more quickly.

4. Add them to the same pan along with 4-1/2 cups of stock or broth. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are very soft, about 20 minutes.

5. Strain the solids from the liquid reserving both. Puree the solids with the serrano peppers, coriander and cumin either in a processor or in batches in a blender.

6. Return the puree to the pan and add the cooking liquid, chicken and hominy. The soup can be prepared in advance to this point and refrigerated for up to 2 days or frozen. To serve, cook the soup just until heated through. Thin with 1/4 cup broth or water (optional). Add the cilantro leaves and adjust the seasoning just before serving. Garnish with sour cream, if desired.

Variation: instead of garnishing with cilantro leaves and the sour cream, try a dollop of a lowfat cilantro-walnut pesto (commercially prepared; or make a pesto with broth, no oil).-patH

Abby says: "Sweet potatoes are used to enrich this chowder, sans cream, and color it a deep, sprightly orange. Hominy and big chunks of chicken add substance, while fresh cilantro and hot peppers lend Southwestern sparkle.

Given its hearty nature, this soup is best used as a main dish, served with a basket of warmed flour tortillas or corn muffins."

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