Directions

1. Roast tomatoes in a dry skillet over medium-high heat until well blackened, turning often.  Remove skins, if desired, and puree in a blender or food processor until smooth.   Heat olive oil in a large saucepot over medium heat and cook garlic and onion about 3 minutes or until softened, stirring occasionally.  Add tomatoes and chipotle pepper and   bring to a boil.  Reduce heat and simmer about 8 minutes until soup thickens slightly.  Stir in chicken and next 3 ingredients.  Simmer about 25 minutes, stirring occasionally.  Garnish with sour cream, chopped green onions and chopped fresh cilantro.