Chilis Southwest Chicken Soup

1 pound boneless skinless chicken breast
1 teaspoon minced garlic
1 cup chopped white onion
1/2 cup chopped celery
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 quart chicken stock
1 teaspoon chipotle peppers in adobo sauce add more if you like spicy food
1 cup white hominy
4 ounces green chilies, diced
1 cup diced tomatoes
1 teaspoon lime juice
fried corn tortilla strips
grated cheese for garnish

Place 1 tablespoon of vegetable oil in a large pot.
Season chicken breast with salt.
Fully cook the chicken breast over medium heat for about 6 to 7 minutes on each side.
Remove chicken from the pot, and when cool to the touch, shred the chicken.
Place one tablespoon of vegetable oil to the same pot where the chicken was cooked.
Saute garlic and onion until the onion is translucent.
Add celery and cook for 2 to 3 minutes more.
Add tomato paste, and stir well.
Saute for about 1 minute stirring constantly, add chicken stock.
Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken.
Cook until the soup has heated through.
Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.