FREEZE OPTION: Cool soup; freeze in freeze containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Top with chips and cheese before serving.

2 tablespoons olive oil
1 large onion, chopped
4 ounce can green chilies
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 teaspoon ground cumin
15 ounce can tomato sauce
14 1/2 ounce can diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded
1/4 cup minced fresh cilantro
2 teaspoons lime juice

2 tablespoons olive oil 1 large onion, chopped 4 ounce can green chilies 2 garlic cloves, minced 1 jalapeño pepper, seeded and chopped 1 teaspoon ground cumin 15 ounce can tomato sauce 14 1/2 ounce can diced tomatoes with garlic and onion, undrained 5 cup s reduced-sodium chicken broth 1 rotisserie chicken, shredded 1/4 cup minced fresh cilantro 2 teaspoons lime juice

1. In a Dutch oven, heat oil over medium heat; sauté onion until tender, about 5 minutes. Add chilies, garlic, jalapeño and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.

2. Simmer, uncovered, for 10 minutes. Add cilantro, lime juice, salt and pepper. Top serving with chips and cheese.