First. you will need a stock pot or a dutch oven. Then chop all of your veggies and add them to your pot and drizzle with olive oil and your spices. Put the lid on and cook over med heat until tender but not mushy.
Once your veggies are tender you can add your chicken broth and tomatoes. I usually add in all 6 cups but you can add less. Cook again on medium for about 10 minutes. Just long enough to soften your tomatoes and the rest of your veggies.
Next, add in your cooked chicken and lime juice and give it a stir. Season your soup to taste.
Now serve in a bowl topped with cheese, chips, cilantro and salsa if you like it hot!