Heat 1 tablespoon of oil in a large pot and cook chickenbreasts for 5 to 7 minutes on each side. Remove chicken and let it cool thenshred the chicken.
Heat another tablespoon of oil in the same pot. Add garlic and onion, sauté them until onion becomes translucent. Add celery and cook for few minutes then add tomato paste. Sauté for 1 minute then add chicken stock.
Add shredded chicken, chipotle peppers, hominy, diced tomatoes, and green chilies. Stir them well.
Now, add lime juice, mix well and remove the soup from heat.
Garnish with corn tortilla strips and grated cheese if you like.