Ingredients
1 tablespoon extra-virgin olive oil
1 chipotle chile in adobo sauce, minced
2 medium onions, diced
2 large carrots, diced
1 large celery rib, diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
1 1/2 lb boneless, skinless chicken breast
2 medium red potatoes (about 12 oz), cut into 1/2-inch pieces
1 (15.5 oz) can white hominy, drained and rinsed
1/4 cup heavy cream
1 teaspoon adobo sauce
2 plum tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
lime wedges, for serving
Read Full Directions
http://traceysculinaryadventures.com/2013/10/chipotle-chicken-chowder.html#.UpX8xuIwq72