Mexican Chicken Soup

Serves 4

Glossy, dark green poblano peppers have just a touch of heat and a wonderful fruity flavor. They help give this soup—along with fire-roasted tomatoes and chili powder—terrific toasty, smoky flavor. The sliced avocado on top provides creamy richness.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped onion
• 1 medium poblano pepper, seeded and chopped
• 1 medium yellow or red bell pepper, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 can (14.5 ounces) Whole30-compliant fire-roasted diced tomatoes, undrained
• 2 teaspoons chili powder
• 3 cups shredded cooked chicken
• Chopped fresh cilantro
• 1 avocado, halved, pitted, peeled, and sliced
• Lime wedges

Heat the olive oil in a large pot over medium-high heat. Add the onion, poblano, bell pepper, garlic, and salt. Cook, stirring frequently, until the vegetables are crisp-tender, 3 to 5 minutes.

Stir the broth, tomatoes, and chili powder into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the chicken and heat through, about 1 minute.

Serve the soup with cilantro, avocado, and lime wedges.