⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Yellow onion
• 1 Red bell pepper
• 1 Green bell pepper
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1.5 lbs Chicken breasts
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1/4 tsp Cayenne pepper
• 28 oz (canned) Crushed tomatoes
• 4 cups Chicken broth
• 1/2 cup Cilantro
• 1 Avocado
• to taste Salt and pepper

📖 Instructions

1. First things first, dice that onion! About one medium yellow onion should do the trick. Chop it finely so it cooks evenly. Don't cry, it's ok...I always cry a little when I chop onions, it's just part of the process.
2. Next, grab those bell peppers. I like a mix of colors – red and green are my personal fave. One of each is more than enough. Deseed 'em and chop them into roughly the same size as your onions. It doesn't have to be perfect, we're not doing surgery here.
3. Now, heat up about two tablespoons of olive oil in your large pot or Dutch oven. Medium heat is all you need for this. Once it's shimmering, add the onions and peppers. Saute until they're nicely softened - maybe 5-7 minutes.
4. Time for the aromatics! Mince two cloves of garlic. Add it to the pot with the onions and peppers. Cook for another minute or two, just until fragrant. Be careful not to burn the garlic; it can get bitter quickly!
5. Now for the chicken. If you're using rotisserie chicken, great, just shred it now. If using raw chicken breasts, cut them into bite-sized pieces. Add those to the pot and cook them through. You're aiming for about 5-7 minutes, or until fully cooked. Remember to use a thermometer to ensure the internal temperature of your chicken reaches 165°F (74°C) to be safe.
6. Add the spice! Here’s where the fun part happens. Stir in one tablespoon of chili powder, one teaspoon of cumin, one-half teaspoon of oregano, and one-quarter teaspoon of cayenne pepper (if you like a little kick!). Cook for another minute, stirring constantly, to toast the spices.
7. Next, grab about 28 ounces of canned crushed tomatoes. I use San Marzano tomatoes, but any good quality canned crushed tomatoes will do. Dump those into the pot, along with 4 cups of chicken broth. Bring the whole mixture to a simmer.
8. Once your mixture simmers, reduce the heat to low, and let everything gently bubble away for about 20 minutes. This allows the flavors to really meld together and deepen. It's the waiting game, but worth it!
9. If you're using an immersion blender, now is the time to use it! Carefully blend the soup until it reaches your desired consistency, either completely smooth or with some texture. If you don’t have one, carefully transfer portions to a regular blender, blend, and return to the pot.
10. Season to taste. This means adding salt and pepper – the essential seasonings. Taste it carefully, and add whatever else you feel like it needs. A squeeze of lime juice can add a lovely brightness, just for example!
11. Finally, stir in half a cup of chopped fresh cilantro and one diced avocado. These additions provide a nice freshness that beautifully contrasts with the richness of the soup. It's a last-minute burst of goodness!
12. Serve hot and enjoy! Garnish each bowl with extra cilantro, avocado, tortilla chips, a dollop of sour cream (or plain greek yogurt, if you're feeling healthy-ish), and a squeeze of lime. The ultimate comfort food, right? Or just really good… I'm not sure what to call it anymore, but it's tasty!

📝 Notes

• For a smoother soup, use an immersion blender. If you don't have one, carefully blend in batches using a regular blender.
• Feel free to adjust the spice level to your preference. Start with less chili powder and add more to taste.
• Add other vegetables like corn or zucchini. Experiment and have fun!