Chicken Chowder With Chipotle

Directions

1. 1
   Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
2. 2
   Finely chop chili and set chile and sauce aside separately.
3. 3
   Heat oil in large Dutch oven over medium heat.
4. 4
   Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
5. 5
   Stir in broth and bring to a boil.
6. 6
   Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
7. 7
   Remove chicken with a slotted spoon and cool slightly.
8. 8
   Shred chicken with 2 forks then cover to keep warm.
9. 9
   Remove pan from heat; let stand 5 minutes.
10. 10
    Place 1/3 of broth mixture in a blender and process until smooth.
11. 11
    Pour pureed broth mixture into a large bowl.
12. 12
    Repeat procedure in 2 more batches with remaining broth mixture.
13. 13
    Return pureed broth mixture to pan.
14. 14
    Stir in potatoes and hominy; bring to a simmer over medium heat.
15. 15
    Cook, uncovered, 20 minutes or until potatoes are tender.
16. 16
    Stir in chicken and cream; simmer 5 minutes.
17. 17
    Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
18. 18
    Serve with lime wedges.