You will need:
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, chopped
2 tablespoons olive oil
5 cups low-sodium chicken broth
3 cups shredded rotisserie chicken
1 15-ounce can hominy, rinsed
1 tablespoon chipotles in adobo, chopped
tortilla chips, for serving
fresh salsa, for serving
Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
Add the chicken broth, chicken, hominy, and chipotles. Simmer for 5 minutes.
Serve the soup with the tortilla chips and salsa.
You can also make this recipe with 2 boneless, skinless chicken breasts. Add them to the soup with the broth (but don’t add the hominy or chipotles); simmer until cooked through, 8 to 10 minutes. Remove the breasts, shred, and return the meat to the soup along with the hominy and chipotles.