Tortilla Soup

Submitted by Cynthia Schkrohowsky

yields 6 to 8 servings

Ingredients:

One 16-ounce can tomatoes
1 medium onion, cut up
2 cloves garlic
4 Tablespoons cilantro
½ teaspoon sugar
8 cups chicken broth
1 ½ pounds chicken breast, cut up
1 to 2 chipotle peppers, plus a small amount of adobe sauce
Shredded Montery Jack or sharp cheddar cheese
Tortilla chips

Directions:

In blender, combine tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Put mixture into large pot with broth, chicken, and peppers. Bring to boil, reduce heat, cover and simmer 20 minutes. Remove peppers. Serve with crushed tortilla chips and cheese.