Chicken Tortilla Soup

2 tablespoons olive oil

1 large onion, chopped

1 can (4 ounces) chopped green chiles

2 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 teaspoon ground cumin

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

5 cups reduced-sodium chicken broth

1 rotisserie chicken, shredded, skin removed

1/4 cup minced fresh cilantro

2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon pepper

Crushed tortilla chips

Shredded Monterey Jack or Shredded Cheddar

 In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.