Chicken Chowder with Chipotle

This is a recipe from Cooking Light. A bit labor intensive, but well worth the effort!!!

Ingredients:
1 7 oz can chipotle chiles in adobo sauce (found in the Mexican foods section)
1 Tbsp EVOO
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp 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 (approx 12 oz)
1 (15.5 oz) can white or golden hominy, rinsed & drained (found in the Mexican foods section)
1/4 cup whipping cream
1 cup chopped seeded roma tomatoes
1/4 cup chopped fresh cilantro
1/2 tsp salt
8 lime wedges

Remove 1 chile and 1 tsp adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile, set chile and sauce aside separately.

Heat oil in a large stock pot (or dutch oven) over medium heat. Add chopped chile, onion, and next 6 ingredients (through the 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 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. Serves 8 (1 1/3 cup servings)

Best Part: Only 246 Calories!!!

I've also put chopped avocados, mini tortilla strips and pepper jack cheese on the table if people want "add-ins".