16 ounce can tomatoes
1 medium onion, cut up
2 cloves garlic
4 Tablespoons snipped cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs. chicken breast cut up
2 or 3 chipotle peppers
2 cups Enchilada sauce

Shredded Monterey Jack and Cheddar cheese
Tortilla chips
Sour cream
Avocados cut up (if you like)

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 and enchilada sauce. 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.
Or if you like you can place the garnish on top of the soup for more effect as the chef did.

Makes 8 or 10 servings.

A chipolte pepper is a smoked jalapeno,so the soup will have a little bite to it.

Enjoy !!!