1 onion, cleaved
2 celery stalks, cleaved
1 clove garlic, cleaved
2 tablespoons olive oil
5 mugs low-sodium chicken soup
3 mugs destroyed rotisserie chicken
1 15-ounce can hominy, washed
1 tablespoon chipotles in adobo, hacked
tortilla chips, for serving
new salsa, for serving
Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in an extensive pot over medium high temperature, blending at times, until diminished, 4 to 6 minutes.
Include the chicken soup, chicken, hominy, and chipotles. Stew for 5 minutes.
Serve the soup with the tortilla chips and salsa