1 can (14-1/2 oz.) diced tomatoes, undrained
1 C. chopped onion
2 T. chopped chipotle chili peppers, or to taste
3 cloves garlic, minced
2 tsp. dried oregano leaves
1 bay leaf
1-1/2 C. shredded cooked chicken
1-1/2 qt. (6 C.) chicken broth
1/2 C. fresh lime juice
Salt and black pepper
1 C. Kraft Shredded Cheddar & Monterey Jack Cheese
1/2 C. 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. Optional: Serve garnished with dollop of Sour Cream, lime slices and fried corn tortillas.

Makes: 7 (1-C.) servings
Calories: 180
Fat: 8g
Fiber: 2g