adapted from My Nepenthe
Heat olive oil in a soup pot and add the chopped bell peppers, red onion, and jalapeño. Cook over medium-low heat, stirring now and then, until all is softened, about 5 minutes.
Drain off the liquid from the canned tomatoes and add them to the pot with the cumin, salt, white pepper, and juice of lime. Cook for a minute or two, stirring.
Add the broth, water, bundle of cilantro, optional tomatillo salsa, and squeeze in the lime juice. Bring to boil then vent lid, lower heat to maintain a low simmer, and cook for 20 minutes to meld the flavors. Add the cooked chicken about halfway through cooking time. When done, taste broth and add additional salt and white/black pepper to suit your taste.
Set out toppings for people to add to their bowls: cilantro leaves, chopped red onion, shredded cheddar, tortilla chips or strips, and lime wedges.