7 cups chicken stock
1 cup cooked grain sorghum
1 tablespoon olive oil
1 leek, sliced
1 lb chicken, cooked, cubed
1 carrot, sliced
1 red pepper, chopped
1 tomato, diced
2 chipotle peppers in adobo sauce
1 tablespoon cilantro, dried
4 tablespoons cheddar cheese
Salt and pepper to taste

1. In a pan, add olive oil, leek, carrot, red pepper and tomato. Cook the ingredients until tender. 
2. Once vegetables are soft, add chicken, sotck, chipotle peppers, sorghum and cilantro. Bring to a boil for 5-10 minutes. 
3. Top soup with cheddar cheese and serve with your favorite bread or tortilla chips.