1 14.5 oz can diced tomatoes, undrained
1 cup chopped onion
2 chopped chipotle chili peppers canned in adobo sauce, or to taste
3 cloves garlic, minced
2 tsp dried oregano leaves
1 bay leaf
1/2 shredded cooked chicken or leftover grilled chicken
6 cups chicken broth
1/2 cup fresh lime juice
Salt and pepper to taste
1 cup shredded cheddar or Jack cheese
1/2 cup chopped cilantro
Mix tomatoes, onion, chili peppers, garlic, oregano and bay leaf in sauce pot. Cook on medium-high heat 10 minutes, stirring occasionally.
Add chicken, chicken broth and lime juice. Bring to a 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 and a wedge of lime. And warmed tortilla chips.