Spicy Chicken Chipotle Soup - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
1 1/2 tablespoons fajita seasoning mix
1 large white onion, diced small
1 large green pepper, diced small
3 garlic cloves, thinly sliced
3 tablespoons olive oil
1 1/2 teaspoons dried chipotle peppers
1 quart chicken stock
14 ounces tomatoes, diced (Fire Roasted Tomatoes works best)
1/2 bunch fresh cilantro, coarsly choppped
fresh lime juice
avocado
monterey jack cheese, grated
green onion, chopped
tortilla chips, crushd

Preparation

Season the chicken with fajita seasoning.
In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then saute chicken in batches until brown.
Remove and set aside.
In the same pan, heat remaining oil and saute onions, green pepper and garlic for about 3 minutes.
Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
Return chicken to pot and add chicken stock, followed by tomatoes.
Bring to boil and simmer for 10-15 minutes.
Add the cilantro and simmer for 8-10 minutes.
Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.