YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 50 minutes (not including time to roast peppers)
• 2 red, orange, or yellow bell peppers
• 1 tablespoon lard or avocado oil
• 1 whole bone-in, skin-on chicken breast
• 1 medium onion, cut into small dice
• 4 cloves garlic, sliced
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon chipotle powder
• 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
• 6 cups Chicken Broth
• 1 lime, quartered
• 2 avocados, diced
• Chopped fresh cilantro
• Crispy Tortilla Strips
1. Roast the peppers following one of the methods below. Cut them into a small dice and set aside.
2. Heat the lard in a large pot over medium-high heat. Place the chicken breast skin side down in the pan and cook for about 5 minutes on each side, until browned. Remove to a plate.
3. Add the onion to the pot and sauté, stirring occasionally, for 8 to 10 minutes, until softened and browned. Add the garlic and cook for 1 more minute.
4. Add the smoked paprika, coriander, cumin, salt, and chipotle powder and cook for another 30 seconds, stirring constantly.
5. Add the tomatoes, broth, roasted peppers, and chicken and bring to a boil. Turn the heat down to medium-low and simmer, uncovered, for 25 to 30 minutes.
6. Remove the chicken and remove and discard the skin and bones. Shred the meat with two forks and return it to the pot.
7. To serve, garnish each bowl of soup with a lime wedge, chopped avocado, cilantro leaves, and tortilla chips.
To roast the peppers over a gas flame: Turn the burner to medium-high and place the peppers directly on the grate above the burner. Allow the peppers to blister and blacken before turning them with tongs to blacken them on all sides. Remove the peppers to a heatproof bowl and cover with plastic wrap.
To roast the peppers in the oven: Place an oven rack in the top position and turn the broiler to high. Place the peppers on a rimmed baking sheet and broil for 25 to 30 minutes, turning every 5 minutes or so, until they are blackened on all sides. Remove to a heatproof bowl and cover with plastic wrap.
After the peppers have steamed in the bowl for 15 minutes, remove them and rub off the skins. Although it’s tempting to run the peppers under water, doing so would remove a lot of the smoky flavor from the roasting, so try to be patient and peel them without using water.
Lower-Carb Modification: Omit the Crispy Tortilla Strips. To add some crunch, use julienned jicama or daikon.