In a blender or food processor add your chipotle peppers (simply avoid these or use less if you don’t like spicy), onions, garlic and tomatoes puree until there are no large chunks. In a large pan add your EVOO and pureed mixture, bring to boil then reduce heat and simmer for 15-20 minutes. The EVOO adds an extra layer of richness, Now add your chicken broth, cubed chicken, broken up corn tortillas and salt (to taste) bring to boil, reduce heat and simmer again for an additional 15-20 minutes or until soup begins to thicken. Stir in your cilantro and serve with any or all of the toppings listed above. I used cooked tortilla strips that I made, cheese, cilantro and avocado.