1-2 Canned Chipotle in Adobo Sauce, Minced
1 tsp Adobo Sauce from Can
2 tsp Canola Oil
1 Large Onion, Chopped
2 Carrots, Chopped
1 Celery Stalk, Chopped
1 tsp Ground Cumin
1 tsp Dried Mexican Oregano
1/2 tsp Dried Thyme
4-6 Garlic Cloves, Minced or Pressed
6 Cups Chicken Broth
1 1/2 Pounds Boneless Chicken Breast, Thighs, or a Combination
2 Medium Red Potatoes, Diced
1 15.5 Ounce Hominy, Yellow or White, rinsed and drained
1/4-1/2 Cup Whipping Cream, depending on how thick you like your soup
1 15 Ounce Can Diced Tomatoes, Drained (in the summer go ahead and use fresh!)
1/4 Cup Chopped Fresh Cilantro
1/2 tsp Salt, or More To Taste
Heat oil in a large Dutch oven or soup pot over medium heat. Add chipotles, onions, carrots, celery, cumin, oregano, thyme and garlic. Cook about 8 minutes until the onion is tender, stirring frequently. Stir in broth and bring to a boil. Add in the chicken, reduce heat, cover and cook until chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon. Shred with 2 forks, or cut into bite-sized pieces. Cover and keep warm.
Using a slotted spoon, remove the solids from the broth and put in a food processor fitted with a steal blade. Process until smooth and return to the broth in the pot. Stir in the potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered, until the potatoes are tender, about 20 minutes. Add the tomatoes, chicken, and cream and cook about 5 minutes more, until heated through. Remove from the heat and stir in the adobo sauce, cilantro, and salt.
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