INGREDIENTS:

• 2 tablespoons Extra Virgin Olive Oil
• 1 medium Yellow Onion, chopped
• 4 cloves Garlic, minced or grated
• 2 Poblano Peppers, seeded and chopped
• 2-4 Chipotle Peppers in adobo, finely chopped (or 1 tablespoon chipotle chili powder)
• 1 tablespoon Smoked Paprika
• 2 teaspoons Ground Cumin
• Kosher Salt and Black Pepper
• 880g boneless skinless, Chicken Breast
• 2 (14 ounce) cans Fire-roasted Diced Tomatoes
• 4 cups low-sodium Chicken Broth
• juice of 2 Limes, plus lime zest for serving
• 1/2 cup Fresh Cilantro, chopped, plus more for serving
• sliced Avocado, cheddar, and Greek yogurt, for serving

DIRECTIONS:

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.
2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Makes 6 servings

NUTRITION:

• Calories: 406
• Carbs 11g
• Protein: 56g
• Fat: 13g