1. Heat oil in a Dutch oven over medium-high until shimmering. Add slaw and scallions and cook, stirring occasionally, until softened, about 3 minutes. Add chipotle rub and cook, stirring constantly, 1 minute.
2. Add potatoes, broth, water, and salsa and bring to a simmer. Reduce heat to medium-low, cover, and cook until potatoes are tender, about 20 minutes. Stir in chicken and cook, stirring occasionally, until chicken is warmed through, about 5 minutes. Season with salt and pepper to taste, then divide soup among bowls. Top evenly with cheese and yogurt, then sprinkle with scallions; serve with lime wedges.
Source: Hannaford fresh Magazine, January-February 2021