Ingredients:

  • lbs Boneless, Skinless Chicken Breast
  • Tbsp Olive Oil or Avocado Oil
  • medium Yellow Onion, diced
  • cloves Garlic, minced
  • cups low sodium Chicken Broth
  • (14.5 oz) can fire-roasted Diced Tomatoes, undrained
  • Chipotle Peppers in Adobo Sauce, minced, plus 1 tsp sauce
  • tsp Dried Oregano (Mexican preferred)
  • tsp Ground Cumin
  • Salt and Black Pepper to taste
  • Juice of 1 large lime
  • /2 cup Fresh Cilantro, chopped
  • medium Avocado, diced
  • cup Shredded Monterey Jack or Cheddar Cheese (for crisps)
  • Sour Cream or Plain Greek Yogurt (optional, for serving)

Instructions:

  1. Heat oil in a large Dutch oven over medium-high heat. Season chicken breasts generously with salt and pepper. Sear on both sides until lightly browned (3-4 minutes per side). Remove chicken and set aside.
  2. Reduce heat to medium. Add diced onion to the pot, scraping up any browned bits. Sauté until softened (about 5 minutes). Add minced garlic, cumin, and oregano; cook for 1 minute until fragrant.
  3. Stir in the fire-roasted tomatoes (undrained), chicken broth, and the minced chipotle peppers/adobo sauce. Bring the mixture to a gentle simmer.
  4. Return the seared chicken breasts to the simmering broth. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
  5. Remove the chicken, shred it using two forks, and return it to the pot. Optionally, use an immersion blender to briefly blitz about 2 cups of the broth mixture near the edge of the pot for thickening, then stir to combine.
  6. While soup simmers, preheat oven to 375°F (190°C). On a parchment-lined baking sheet, arrange 2 Tbsp mounds of shredded cheese. Bake for 5–7 minutes until melted and golden. Let cool completely to form crisps.
  7. Taste the soup and adjust salt/pepper. Stir in the fresh lime juice just before serving. Ladle the soup into bowls and top with diced avocado, fresh cilantro, sour cream (if using), and 2-3 cheese crisps.