In a large soup pot, heat olive oil over medium-high heat. Once the oil is hot, add the green bell pepper, yellow onion, and jalapeño. Cook for about 5 to 7 minutes until the onion becomes translucent and the vegetables start to soften. You want to see a little browning on the edges, which will add flavor!
Add the garlic, kosher salt, chili powder, smoked paprika, cumin, and black pepper to the pot. Stir everything to combine and cook for another 30 seconds, just until the garlic is fragrant. Be careful not to burn it, as that can lead to bitterness.
Next, pour in the chicken stock and add the shredded chicken. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This simmering time allows all those delicious flavors to meld together beautifully.
Just before serving, stir in the cilantro and lime juice. This will brighten up the soup and add a fresh flavor that contrasts wonderfully with the warmth of the spices. It’s like a burst of flavor!
To serve, ladle the hot soup into bowls and top each serving with avocado slices or cubes. Feel free to add extra chopped cilantro and lime slices for garnish. If you like a bit of crunch, serve with crispy tortilla chips on the side. Enjoy!
