Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.
Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.
It was super easy but a bit too spicy! I didn't add the serrano chile and next time will omit the cayenne as well. Didn't use the cheese as that was not available in my village. It could easily serve 6.