You can adjust the amount of chipotle peppers and fresh cilantro to suit your tastes.
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 tablespoon extravirgin olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 garlic cloves, crushed
- 6 cups fat-free, less-sodium chicken broth
- 1 1/2 pounds skinless, boneless chicken breast
- 2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
- 1 (15.5-ounce) can white or golden hominy, rinsed and drained
- 1/4 cup whipping cream
- 1 cup chopped seeded plum tomato
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 8 lime wedges
Remove 3 chiles and 3 teaspoons adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles; set chiles and sauce aside separately.
Heat oil in a large Dutch oven over medium heat. Add chopped chiles, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.