Poach a whole chicken breast in 1/4 cup chicken broth with 1T of butter for about twenty minutes. Cool and cube (about 3 cups), placing any liquid in crock pot. Sauté half a large diced onion in 1T olive oil on low heat for 7 to 10 minutes until wilted. Put in crockpot along with the chicken.
Open, drain and rinse cans of kidney and black beans, and white hominy - put in crockpot. Open and add cans of diced tomatoes, mild enchilada sauce, and chicken broth.
Season with 3 finely chopped chipotle chilis, 1T adobe sauce, 1T cumin and 1/2T chili powder.
Simmer on low heat in crockpot for 2 or so hours. Season with salt and pepper. Serve with diced avocado and a lime wedge.
