Ingredients:

  • 2 Tbsp Olive Oil or Avocado Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 medium Bell Pepper (any colour), diced
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
  • 6 cups low sodium Chicken Broth
  • 3 cups (packed) Shredded Cooked Chicken Breast or Thighs
  • 1 (4 oz) can Drained Green Chiles, mild
  • 1 tsp ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Smoked Paprika
  • 1–2 Chipotle Peppers in Adobo Sauce + 1 tsp sauce
  • 1/4 cup Fresh Lime Juice
  • Salt and Black Pepper, to taste
  • 1 cup Shredded Mexican Cheese Blend or Monterey Jack (for topping)
  • 1 large Avocado, diced (for topping)
  • 1/4 cup Fresh Cilantro, chopped (for topping)
  • Sour Cream or Plain Full-Fat Greek Yogurt (optional, for dolloping)

Instructions:

  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and bell pepper; sauté until softened (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Stir in cumin, oregano, and smoked paprika. Cook for 30 seconds until fragrant.
  3. Pour in the diced tomatoes (with juice) and chicken broth. Stir in the chipotle peppers and adobo sauce. Bring the mixture to a simmer.
  4. Reduce heat and simmer gently for 15 minutes to allow flavours to meld. Optional: Use an immersion blender to briefly blend about 1/3 of the soup to create a slightly creamier texture.
  5. Stir in the shredded cooked chicken and drained green chiles. Heat through for 5 minutes (do not boil vigorously).
  6. Remove from heat. Stir in the fresh lime juice. Taste and adjust salt and pepper as needed.
  7. Ladle the hot soup into bowls. Top immediately with cheese (it will melt slightly), avocado, cilantro, and a dollop of sour cream if desired. Serve alongside Keto-friendly crisps for crunch.