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
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.
Shred the chicken using two forks. Stir in the lime juice, and cilantro.
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!