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
1 pound 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 yogurt, for serving
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!
4. Use Flourish Flour Tortilla recipe and top with toasted tortillas
*Recipe Courtesy of @Halfbakedharvest
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