Chick'n Chowder with Chipotle

I found this recipe that I made before we went vegan. It's from Cooking Light and I had written delicious on it. So, I decided to make it vegan today. It was so delicious!!! Don't be afraid to swap out ingredients and make your favorite dishes vegan!! I know it's still in the mid to high 80's in Florida and feels like 90. But it's October!!!! We need soup!! Go make this, you won't be sorry.

• 1 chipotle chile from a can of chipotle chiles, chopped
• 1 teaspoon sauce from can of chipotle chiles
• 1 large sweet onion, chopped (2 cups)
• 2 carrots, chopped (1 cup)
• 2 stalks celery, (mine were small), chopped (1/2 cup)
• 1 teaspoon ground cumin
• 1/2 teaspooon dried thyme
• 1/2 teaspoon dried oregano
• 6 cloves garlic, crushed
• 6 cups no chicken broth
• 1 package Gardein Meatless Chick'n Strips (slightly thawed), strips cut into thirds
• 2 medium potatoes, cut into 1/2 inch pieces
• 1 can hominy, rinsed and drained
• 1/4-1/2 cup coconut milk
• 1 cup plum tomato, seeded, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• lime wedges  

Heat 1/4 cup water in a large soup pan. Add chile, onion, and next 6 ingredients (through garlic); cook 7 minutes, adding more water if necessary, until onion is tender, stirring frequently.

Stir in broth. Simmer about 20 minutes.

Using an immersion blender puree the vegetables.

Stir in potatoes and hominy, bring to a simmer over medium heat. Cook uncovered about 20 minutes until the potatoes are tender.

Stir in chick'n pieces and coconut milk. Simmer 5 minutes until chicken is heat all the way through.

Remove from heat and stir in reserved adobe sauce, tomato, cilantro and salt. Serve with lime wedges.

Enjoy!!