Ingredients:

  • Tbsp Olive Oil
  • Medium Yellow Onion, diced
  • Cloves Garlic, minced
  • Red Bell Pepper, diced
  • tsp Ground Cumin
  • tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • ¼ tsp Chipotle Powder
  • cups Chicken Broth (Low Sodium preferred)
  • (14.5 oz) can Diced Tomatoes, undrained
  • cups Cooked Chicken Breast or Thighs, shredded
  • Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • cup Jicama, peeled and cut into matchsticks
  • tsp Olive Oil (for topping)
  • Pinch of Salt (for topping)
  • ½ cup Cilantro, chopped (for garnish)
  • Large Avocado, diced (for garnish)
  • Lime, cut into wedges (for garnish)

Instructions:

  1. Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened (about 5 minutes). Add minced garlic, cumin, oregano, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant.
  2. Stir in the diced red pepper. Pour in the chicken broth and undrained diced tomatoes. Add the bay leaf. Bring the mixture to a gentle simmer.
  3. Reduce heat to low, cover partially, and simmer for 15 minutes to allow flavours to meld.
  4. Stir in the shredded cooked chicken. Simmer for another 5 minutes just to heat through completely. Remove and discard the bay leaf. Taste and adjust seasoning with salt and black pepper.
  5. Prepare the low-carb topping: Toss the jicama matchsticks with 1 tsp olive oil and a pinch of salt. Spread on a baking sheet and bake at 400°F (200°C) for 10–15 minutes until slightly crispy, or air fry until crisp.
  6. Ladle the hot soup into bowls. Garnish generously with fresh cilantro, diced avocado, and a squeeze of fresh lime juice. Serve immediately with the crispy jicama strips sprinkled on top or alongside.