Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

This hearty chicken soup is enough to feed a crowd and is easy to make on a weeknight.
Remove 1 chili and 1 teaspoon adobo sauce from the jar; reserve the remaining chili pepper and sauce for another use. Finely chop the chili; set aside the chili and sauce separately.Heat the oil in a large roasting pan over medium-high heat. Add the chopped chili, onion, and the following 6 ingredients (with garlic added); cook for 7 minutes or until the onion is tender, stirring frequently. Pour in the broth and bring to a boil. Add the chicken; cover, reduce the heat to medium-low and simmer for 30 minutes or until the chicken is tender. Remove the chicken with a slotted spoon and allow to cool slightly. Chop the chicken with 2 forks; cover and keep warm.Remove the pan from the heat; let stand for 5 minutes. Place one-third of the stock mixture in a blender; whisk until smooth. In a large bowl, pour the mashed stock mixture. Repeat the procedure in two more portions with the remaining stock mixture. Return the mashed stock mixture to the pan. Add the potatoes and hominy; bring to a boil over medium heat. Cook uncovered for 20 minutes or until the potatoes are tender. Add chicken and cream; simmer 5 minutes. Remove from the heat and add the remaining adobo sauce, tomatoes, coriander and salt. Serve with lime wedges.