1or 2 jalapeño peppers(depending on your spice preference, ribs and seeds removed and roughly chopped)
1 14.5-ouncecan fire-roasted diced tomatoes
salt and pepper(to taste)
2cooked(shredded chicken breasts)
Crushed tortilla chips/tortilla strips
Chopped fresh cilantro
Shredded cheese(Monterey Jack, Cheddar, etc.)
Light sour cream
Preheat the oven to 350 degrees F.
Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a foil-lined baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast the tomatoes for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.
Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, 4-qt. soup pot over medium heat. Add the onion, garlic, and bell pepper and sauté about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute.
Add the chicken stock and water. Bring to a boil over medium heat, then cover, decrease the heat and simmer 10 - 15 minutes.
Meanwhile, place the chopped jalapeños, the canned tomatoes with their juices, and the roasted tomatoes (included all the juices and browned tomato bits) in the bowl of a food processor fitted with a metal blade. Puree the jalapeño-tomato mixture about 1 minute. Transfer the mixture to the soup and continue simmering, covered, about 30 – 60 minutes.
Add salt and pepper to taste along with the cooked shredded chicken. Simmer a few minutes until chicken is heated through.
Ladle the soup into bowls. Top as desired and serve immediately.