In a large stock pot (2 gallons), melt the butter over a medium heat. Add yellow onions, celery, bell pepper and carrots. saute until onions are translucent (about 5 minutes).

Add water, chipotle puree, spices and chicken to sauteed vegetables and bring to a boil. Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked). Skim off the fat and impurities that rise to the top.

Remove the chicken from the soup. When it''s cool enough to handle, remove the skin and the bones from the chicken and shred the meat. Add the shredded chicken back to the soup.

Add tomatoes, red onion, garlic, both cans of corn and cilantro to the soup and cook for 5-10 more minutes. Stir in Velveeta cheese, stirring constantly, until melted and smooth.

Prepare the garnish. To fry tortilla strips heat vegetable shortening in a medium sauce pan until hot, but not smoking. Cut tortillas in 1/4" strips and fry until crisp. It may be necessary to fry in batches. Drain on paper towels.

Divide the tortilla strips and put in soup bowls. Ladle soup in to bowls and garnish with grated cheese, diced tomatoes and cilantro. Squeeze a wedge of lime in to each bowl and serve hot.