Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

Ingredients

• 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
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 8 lime wedges

Preparation

1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, 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.
3. 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.