What You Need:
1 can (14-1/2 oz.) diced tomatoes with green chiles undrained or you can use just plan diced tomatoes undrained
1 cup chopped onion
2 Tbsp. chopped chipotle chili peppers, or to taste. I use the can of chipotle peppers in adobo sauce. They are easier to chop in a electric chopper or maybe puree them.
3 cloves garlic, minced
1 bay leaf
1-1/2 cups shredded cooked chicken
8 cups chicken broth
1/2 cup fresh lime juice
salt and black pepper
1 cup Shredded Cheddar & Monterey Jack Cheese/ or the mexican taco cheese blend
1/2 cup chopped cilantro
MIX tomatoes, onion, chili peppers, garlic, oregano and bay leaf in 4-quart saucepot. Cook on medium-high heat 10 minutes, stirring occasionally. ADD chicken, chicken broth and lime juice. Bring to boil. Reduce heat to medium-low; simmer 30 minutes. Remove and discard bay leaf. Season soup with salt and black pepper to taste.
SERVE in soup bowls topped with cheese and cilantro. I also add some Sald toppers Tortilla stips just for fun. Alec says they taste like fritos so maybe save some $$ and just put crushed fritos on them