This is one of the best I have ever made!!
16 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons snipped cilantro (I double this naturally)
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cut up (shredded is best) I used leftover pork..it was amazing!
2 or 3 chipotle peppers and little adobo sauce (or less if you don't like spicy) I actually used powdered chipotle.
shredded Monterey jack cheese or white mexican queso
avocados cut up
Instructions: In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.