Makes 4-6 servings


  • 1 pound. pre-cooked chicken
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, thinly sliced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can diced tomatoes with green chilies
  • 3 cups chicken stock
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and freshly ground pepper, to taste
  • (optional) 2 tbsp fresh cilantro, chopped
  • (optional) 1 avocado, pitted and sliced


  1. In a soup pot, pour 2 tbsp EVOO and simmer onion, bell pepper, jalapeño, and garlic until smelling lovely.
  2. Add the chicken, diced tomatoes and chicken stock over the top.
  3. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
  4. Cover and cook over low heat for one hour stirring occasionally, adding water if needed.
  5. Use a fork to fully shred the chicken (if needed) before serving.
  6. Garnish with cilantro & avocado if you want to.
spicy chicen soup

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