1teaspoonchipotle peppers in adobo sauceadd more if you like spicy food
4ouncesgreen chilies, diced
fried corn tortilla strips
grated cheesefor garnish if desired
Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Don't let that extra tomato paste go to waste, freeze the extra for another recipe.
You can use left over cooked chicken for this recipe if desired