- 2 red, orange, or yellow bell peppers
- 1 tbsp lard or avocado oil
- 1 whole bone-in, skin-on chicken breast
- 1 medium onion, cut into small dice
- 4 cloves garlic, sliced
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp chipotle powder
- 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
- 6 cups Chicken Broth
- 1 lime, quartered
- 2 avocados, diced
- Crispy Tortilla Strips
- Roast the peppers following one of the methods below. Cut them into a small dice and set aside.
- 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.
- 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.
- Add the smoked paprika, coriander, cumin, salt, and chipotle powder and cook for another 30 seconds, stirring constantly.
- 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.
- Remove the chicken and remove and discard the skin and bones. Shred the meat with two forks and return it to the pot.
- To serve, garnish each bowl of soup with a lime wedge, chopped avocado, cilantro leaves, and tortilla chips.
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