Cook chicken until no longer pink. Shred and set aside.
Melt the butter in a large pot and saute the onion and cabbage on medium-low heat until they are wilted. Add the garlic and continue to saute for 1 minute.
Blend tomato sauce, chiles, and chile sauce in a food processor or blender until smooth. Add to pot with the veggies.
Add chicken broth and bay leaves. Simmer for about 15 minutes.
Add lime juice and season to taste. Serve with optional toppings.
Notes
Variations:If you really like it hot, add up to two more chiles.