2 Tablespoons olive oil
2 onions, chopped fine
5 cloves garlic, minced
1 fully-cooked rotisserie chicken
28-oz can of diced tomatoes
28-oz can of enchilada sauce
4-oz can of chopped green chilies
2 generous Tablespoons of tomato paste
1 Tablespoon dried cilantro
2 teaspoons ground cumin
1/2 teaspoon cayenne (ground red pepper)
2 Tablespoons cornmeal
2 cups chicken broth
1 1/2 cups monterey jack cheese with jalapeno, shredded
1 avocado, diced
Remove meat from chicken and place in bowl. Cut into fine pieces with kitchen shears.
In a large soup pot, saute onion and garlic in olive oil over medium heat. When onions are translucent, stir in tomatoes. Before I added my diced tomatoes, I cut them into much smaller pieces with my kitchen shears. Then I had to snip at them some more after I added them to the pot. It seems the vegetable canning factory models their tomato dicing after the large dice you find in Vegas souvenier shops, instead of the small regulation-size dice they use on the craps tables.
Then add chicken, enchilada sauce, chilies, tomato paste, cilantro, cumin, cayenne, and cornmeal.