Ingredients
Scale
Here’s what you’ll need to create this flavorful soup. Remember, substitutions are your friend!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup zucchini, diced
- Salt and pepper to taste
- 1 avocado, sliced for topping
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges for serving
Feel free to swap the bell peppers with your favorite veggies or add extra spice with jalapeños if you’re feeling adventurous.
Instructions
Let’s walk through how to bring this delightful dish to life.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, green and red bell peppers, and sauté for another 2 minutes until the peppers begin to soften.
- Stir in the cumin, chili powder, and smoked paprika, letting the spices bloom with the vegetables for about a minute.
- Pour in the chicken broth and diced tomatoes with green chilies. Bring the mixture to a gentle boil.
- Add the shredded chicken and diced zucchini to the pot. Reduce the heat and let the soup simmer for 15-20 minutes. This allows the flavors to meld beautifully.
- Season with salt and pepper to taste. If you’re like me, you might add a little extra pepper for that extra kick.
- Ladle the soup into bowls and top with sliced avocado and fresh cilantro. Serve with lime wedges for a zesty finish.
Remember, the key to a great soup is to taste and adjust as you go—just like my grandmother taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International