Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1 bell pepper, diced
  • 2 lbs boneless, skinless chicken thighs
  • 8 cups chicken bone broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 large avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1/2 cup sour cream

Instructions:

  1. Heat avocado oil in a Dutch oven over medium-high heat. Sear chicken thighs until golden-brown on both sides, then remove and set aside.
  2. In the same pot, sauté diced onion, bell pepper, and jalapeño for 5 minutes until translucent and slightly charred.
  3. Stir in minced garlic and tomato paste, cooking for 60 seconds until the paste turns a deep brick red.
  4. Deglaze the pot by pouring in the bone broth, scraping the bottom to release browned bits. Stir in fire-roasted tomatoes, cumin, smoked paprika, oregano, salt, and pepper.
  5. Return the seared chicken and juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until chicken is tender.
  6. Remove chicken to a plate, shred with two forks, and stir the shredded meat back into the soup.
  7. Turn off the heat and stir in the juice of one lime.
  8. Serve hot, topped with shredded cheese, cubed avocado, fresh cilantro, and a dollop of sour cream.