Grilled Tomato and Chipotle Chicken Soup

Rehydrate the chiles in very hot water for 20 minutes or until they are soft. Place the chiles in a food processor with a little of the soaking water and puree until smooth. Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins. Heat the oil in a sauce pot and sautee the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down. Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through. Add the cilantro and serve.