Cook the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned and fully cooked through, about 6-7 minutes per side, depending on thickness. Once cooked, remove from the pot, shred with two forks, and set aside.
Sauté the vegetables: In the same pot, add the diced onion, garlic, zucchini, and bell pepper. Sauté for about 4-5 minutes until the vegetables start to soften.
Add the spices: Stir in the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for an additional 1 minute to let the spices release their fragrance.
Add the liquids: Pour in the diced tomatoes, chicken broth, and water. Stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes to allow the flavors to meld together.
Add the chicken: Stir the shredded chicken back into the soup and simmer for an additional 5-7 minutes, ensuring everything is heated through.
Finish with cilantro: Stir in the fresh cilantro, saving a little for garnish.
Serve: Ladle the soup into bowls, and top with diced avocado, a sprinkle of fresh cilantro, lime wedges, and any optional toppings you prefer (such as shredded cheese, sour cream, or jalapeños).
Tips:
You can use rotisserie chicken for a faster version of this soup.
If you prefer a spicier soup, add more chili powder or some diced jalapeños to the broth.
For extra detox benefits, you can add a handful of spinach or kale in the last 5 minutes of cooking.
