Chipotle Chicken Chowder

1 chipotle chile canned in adobo sauce, minced, plus 1 tsp of the adobo sauce
1 tablespoon extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1 teaspoon herbs de Provence
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
3 cups shredded cooked chicken
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1/4 cup whipping cream (I used skim milk)
1/4 cup chopped fresh cilantro (I just sprinkled in some dried cilantro)
1/2 teaspoon salt
8 lime wedges (I left these out)

Heat oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 to 30 minutes or until vegetables are tender.
Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Serve with lime wedges.