In a large pot over high heat, combine chicken broth, onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle chile, jalapeno, oregano, and cumin. Boil, reduce to low and simmer for 20 minutes.
Add squashes, red pepper, and cooked chicken. Boil, then reduce to low and simmer for 15 minutes.
Add cilantro, mint, lime juice, sherry, white pepper, and salt to taste. Stir well and remove from heat.
Garnish with Monterey Jack cheese, tortilla strips, avocados, cilantro, lime slices, and minced jalapeños.
Leftover soup can be stored in a tightly covered container in the refrigerator up to 3 days