Tortilla Soup

16 ounce can tomatoes
1 large onion, cut up
2 clove minced garlic 
4 tablespoons snipped cilantro
1/2 teaspoon sugar
6 to 8 cups chicken broth
2 lbs chicken breast cut up
1 or 2 chipotle peppers (and add some of the adobo sauce, these are very hot)

olives

shredded cheese
avocados (cut up)
tortilla strips (see below)

sour cream

Do not drain the tomatoes.  Blend 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. 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. Makes 8 or 10 servings.
To make your own tortilla strips, cut corn tortillas into strips and lay them on a baking sheet and drizzle with vegetable oil, corn oil or canola oil and toss.  Bake in a 400 degree oven for about 10 minutes or until crisp.  Sprinkle with salt if desired.