Spicy Chicken Soup with Hominy

•  1 Tbsp olive oil and 1 Tbsp butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 3 Chipotle Peppers with Adobe Sauce, chopped (use the 7 oz canned and freeze remaining in baggie for later…this works well!) the soup will be spicy with the 3 peppers, if you prefer milder, use less
• 1 (4oz) can fire roasted green chilis 
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp oregano
• 3 cups shredded cooked chicken
• 5 cups good gluten free chicken stock
• 1 (15 oz) can of either white, pinto, or black beans rinsed and drained
• 1 (15 oz) can of White Hominy, rinsed and drained 

In a large stock pot heat the olive oil and butter over medium-high until bubbly.  Add the onions, celery, and bell pepper and saute until slightly soft, about 4-5 minutes.  Add the garlic, Chipotle Peppers (with sauce), chiles, salt, pepper, cumin, and oregano and stir to combine into the vegetables heating about 2 minutes.  Add the chicken and toss to coat with the seasoned veggies.

Add the chicken stock, beans, and hominy.  Reduce heat to low and cook for 15-20 minutes.  Serve with tortilla chips and chopped cilantro.