Mexican Soup with Chicken

Ingredients:
5 cups water
5 cubes chicken bouillon
2 onions (300g) chopped in large pieces
1 large green pepper (200g) chopped in large pieces
1 small can green chiles
4 roasted red peppers puree'd in blender
1 bottle of Kroger brand Chipotle Enchilada sauce
2 cans fire roasted tomatos
120g of thin diagonally sliced celery
1 tsp or more of minced garlic
S&P to taste
2-3 tbsp Coriander Powder
2-3 tbsp Cumin Powder
2-3 dashes of Nutmeg
3-4 dashes of aprika
2-3 dashes of Cayenne Powder
2 tbsp Chili Powder
30g of diced cilantro
4-5 tbsp Lime Juice

Instructions:
Put everything but a dash of diced cilantro and diced onion in a large pot and boil it... Not too hard. Feel free to add more or less of the spices to your taste. Use the cilantro and onion you held aside for garnish when serving sprinkled on top. Let it boil down till vegetables tender and spice flavor matured.

Calories:
Though some of these items are individually quite high, the entire pot is about 650 calories. It makes 6 generous helpings, or 8 or more smaller helpings.

Serving:
Ladle out 1/6th of the soup into a bowl. Sprinkle 100g of cubed or shredded boiled chicken on top. Then sprinkle the cilantro and onion on top for garnish. Serve. With the chicken and 1/6 of the soup, this is a 200 calorie portion.