Saute the onion in a tablespoon of olive oil until translucent, 3-5 minutes. Add the minced garlic and continue cooking for another minute.
Add the minced jalapeno, chiles in adobo, tomato paste, cumin, chili powder and the drained canned tomatoes.
Add the whole chicken thighs and simmer for 30 minutes, until fully cooked through.
Remove the chicken chop or shred into bite-sized pieces.
Blend the soup until smooth, then add the chicken back in.
If you're using rotisserie chicken, simmer the soup for 15-20 minutes before blending, then add your shredded chicken.
Top each bowl with toppings of your choice before serving.