For the cheese soup, in a saucepan, sauté onion in olive oil until translucent. Add tomatoes, bay leaf, cinnamon and paprika.
Deglaze with chicken soup, season with salt and pepper and simmer for about 1 hour.
Then strain the soup and put it back on the stove. Add the cooked rice. Mix eggs, butter and cheese well.
Stir a spoonful of hot soup into the egg mixture and slowly stir back into the hot soup to the rice.
Season the cheese soup with lemon juice and serve with chives.