Ingredients:
- Chicken breast (boneless and skinless) – 2 pieces (about 1 lb), cooked and shredded
- Olive oil – 2 tbsp
- Yellow onion – 1, chopped
- Garlic – 3 cloves, minced
- Red bell pepper – 1, chopped
- Green bell pepper – 1, chopped
- Zucchini – 1, chopped
- Tomatoes (diced, fresh or canned) – 1 cup
- Chicken broth (low sodium) – 4 cups
- Lime juice – 2 tbsp
- Cumin powder – 1 tsp
- Chili powder – 1 tsp
- Smoked paprika – 1 tsp
- Ground turmeric – ½ tsp
- Cayenne pepper – ½ tsp (optional for spice)
- Fresh cilantro – 2 tbsp, chopped
- Salt and pepper – to taste
- Avocado – for garnish, sliced
- Lime wedges – for garnish
Instructions:
- Prepare the Chicken: Cook the chicken breast (grilled, baked, or boiled), then shred it using a fork. Set it aside.
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the chopped onion, red and green bell peppers, and zucchini. Sauté for about 5 minutes, until the veggies start to soften.
- Add Garlic and Spices: Add minced garlic, cumin, chili powder, smoked paprika, turmeric, and cayenne (if using) to the pot. Stir for 1-2 minutes to let the spices release their flavor.
- Simmer the Soup: Pour in the chicken broth and diced tomatoes, then bring the soup to a simmer. Cook for 10 minutes, letting the flavors blend.
- Add Chicken: Stir in the shredded chicken and lime juice. Let the soup cook for another 5-10 minutes, allowing everything to heat through.
- Season: Taste the soup and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls. Garnish with fresh cilantro, sliced avocado, and a lime wedge on the side.
