Ingredients:

• 1 can (14.5 oz) whole tomatoes
• 1 red onion, cut into chunks
• 1/2 cup fresh cilantro
• 1.5 tablespoons canned chipotle peppers in adobo sauce
• 4 cups chicken broth
• 1 cup of cooked and shredded chicken (I used a rotisserie chicken to make it real easy)

Toppings:

• 1 lime
• 1 avocado
• 1 jalapeño
• Shredded Mexican Blend Cheese
• Tortilla Strips or Chips

Directions:

1. Blend the tomatoes, red onion, cilantro and chipotle peppers together in a blender or food processor. Add a 1/4 cup of chicken broth and blend until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
2. Add in the chicken breast and continue to simmer for 5 to 7 minutes.
3. To serve, ladle the soup into bowl and top with a squeeze of fresh lime juice, avocado chunks, jalapeño slices, tortilla strips and shredded cheese.

Recipe adapted from No Biggie.