Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 small jalapeño, seeds removed and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken thighs or breasts
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for garnish)
  • Avocado slices (optional, for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Stir in jalapeño (if using), cumin, smoked paprika, oregano, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes until fragrant.
  4. Pour in the chicken broth and add the chicken thighs or breasts. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through.
  6. Remove chicken from the pot, shred it using two forks, and return it to the soup.
  7. Taste the soup and adjust seasoning with salt, pepper, or additional spices as desired.
  8. Ladle the soup into bowls and garnish with cilantro, lime wedges, and avocado if desired.