Quick Tortilla Soup

1 tbsp olive oil

1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 1 tablespoon sauce
1 (14 oz-ounce) can crushed fire roasted tomatoes
1 lime, zested and juiced

2 cups chopped rotisserie chicken meat

6 cups chicken broth

1 cup frozen corn

1/4 cup cilantro finely chopped

Toppings - crushed tortilla chips, monterrey jack cheese, avocado slices, cilantro

Heat oil over medium heat.  Saute onions and garlic until translucent. Stir in chipotles and tomatoes.  Puree half of the mixture using a hand blender.  Add in lime zest and juice, broth, chicken and corn.  Let simmer for 30 minutes.  Add cilantro, salt and pepper to taste.   

Serve in bowls topped with crushed tortilla chips, monterrey jack cheese, avocado slices and cilantro.