This soup is really good served with tortilla chips and Chunky Tomato Avocado Salsa. 

1. In large soup pot, combine and heat:

3 quarts chicken broth

2 (14.5-oz) cans diced tomatoes, including juice

1 (10-oz) package frozen, chopped spinach

2 (4-oz) cans diced green chilies 

2. Meanwhile in a large pan, heat 3 Tbsp olive oil over medium-high heat and sauté for 3-4 minutes:

1 medium onion, chopped

4–5 garlic cloves, minced

2 celery stalks, diced

1 carrot, shredded

1 small zucchini, diced 

3. Season vegetables with spices and sauté for an additional minute:

2 Tbsp Italian seasoning

1 Tbsp dried oregano

1 tsp lemon pepper 

4. Add seasoned vegetables to the soup and let simmer for ½-1 hour to blend flavors, dropping in:

1 bay leaf 

5. Just before serving, stir in until heated through:

2 cups diced cooked chicken 

6. Ladle soup into large soup bowls and top each individual serving with:

Grated Parmesan cheese

½ avocado, diced

1-2 canned chipotle peppers (optional) 

7. Yields 10 servings.