1. Over medium heat add a tablespoon of olive oil to a heavy bottom soup pot. Add diced carrot, diced celery, diced onion, chopped garlic and sauté on medium-high heat for about 2 minutes, stirring frequently, no browning.

2. Add chicken, cumin, chili powder, broth, hominy, chopped tomato and chopped chipotle peppers.

3. Cover and simmer gently for about 30 minutes until the internal temperature of thickest part of chicken reaches 180°F. Always use a meat thermometer to determine the temperature. Remove chicken from pot, shred chicken from bone and return to soup pot. Add squash and simmer 5 minutes more. Adjust seasoning with salt and pepper to taste.

4. Garnish with fresh cilantro, crumbled cotija cheese, crushed tortilla chips and lime wedges.