Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers