For your chicken
2 lbs boneless, skinless chicken breasts
1 tablespoon cumin
2 teaspoons cayenne pepper
2 teaspoons garlic powder
salt and pepper, to taste
1 tablespoon olive oil
For the soup
2 tablespoons olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, finely diced
1 (4oz) can diced green chiles
2 (14oz) cans fire roasted tomatoes
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
32 oz chicken stock (I used low sodium)
juice of 2 limes
chopped cilantro, to garnish
sliced avocado, to garnish
tortilla strips (watch out for hidden gluten!)
Bake Chicken, pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
– in oven: 375 degrees for 20-30 minutes
– in a covered skillet: for about 5-10 minutes eat side
Set aside to cool, then shred or slice thinly.
In a large dutch oven (or a skillet – then transfer to a crockpot) over medium heat, heat the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
OPTIONAL: If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.
Add the chicken, cilantro and lime juice
Top with cilantro, avocado, and tortilla strips.