Paula made a simple soup that she brought to school tonight for the three of us to enjoy. It was called Chicken-Lime Tortilla Soup and I found it in the May 2015 Rachel Ray magazine. It was pretty tasty and all of us enjoyed it!

Preheat the oven to 400 degrees . In a large pot, combine 5 cups of chicken stock, 3-4 bone-in chicken thighs, 2 cups of diced tomatoes with chiles (1 14.5 ounce can) their juice, 1 large finely chopped red onion, 1-2 minced chipotles in adobo sauce, 1 1/4 tsp. cumin and 2 cups water. Bring to a boil, then reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes. (Note: If  you want to speed this up, use 2 cups of shredded rotisserie chicken and just cook the soup for about 15 minutes without the cooked rotisserie chicken) Transfer chicken to a plate and let cool. Transfer half the soup to a blender, add 5 6-inch chopped tortillas and puree. Return the soup to the pot and season with salt and pepper.

If you have cooked the chicken thighs, use two forks and shred the chicken, discarding skin and bones. Add to the soup. If you used rotisserie chicken, just add it to the soup. Add 1 cup of drained canned corn, 2 teaspoons of lime zest and 1 tablespoon of lime juice. Season with salt and pepper. Serve in large soup bowls and enjoy! If you want to really zest up the soup, top with some  diced avocado, chopped fresh cilantro, thinly sliced radishes and a few baked tortilla strips.