1 can (14-1\/2 oz.) diced tomatoes, undrained
\n1 C. chopped onion
\n2 T. chopped chipotle chili peppers, or to taste
\n3 cloves garlic, minced
\n2 tsp. dried oregano leaves
\n1 bay leaf
\n1-1\/2 C. shredded cooked chicken
\n1-1\/2 qt. (6 C.) chicken broth
\n1\/2 C. fresh lime juice
\nSalt and black pepper
\n1 C. Kraft Shredded Cheddar & Monterey Jack Cheese
\n1\/2 C. chopped cilantro<\/p>\n
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.<\/p>\n
Makes: 7 (1-C.) servings
\nCalories: 180
\nFat: 8g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n