MIX tomatoes, onion, chili peppers, garlic, oregano and bay leaf in 4-quart saucepot. Cook on medium-high heat 10 minutes, stirring occasionally.
ADD chicken, chicken broth and lime juice. Bring to boil. Reduce heat to medium-low; simmer 30 minutes. Remove and discard bay leaf. Season soup with salt and black pepper to taste.
SERVE in soup bowls topped with cheese and cilantro.