Chili Lime Soup

Ingredients

1 yellow onion, diced

2 tbsp tomato paste (in the tube)

1 can (14.5) diced tomatoes

2 pasilla or poblano peppers

1 large jalapeño (or 2 small)

2 cans Rotel (Lime & Cilantro version if available)

1 rotisserie chicken, picked and cut into bite sized chunks (omit for vegan/vegetarian option)

12 cups (3 x 32 oz boxes) chicken broth

4 medium-sized limes, juiced

2 tbsp avocado or olive oil

2 bunches of cilantro, stems discarded

2 tbsp cumin

2 tbsp coriander

sliced avocado, more cilantro and lime wedges to serve

Add avocado oil, onions and peppers to a large pot or dutch oven over medium/high heat. Sauté until onions are soft and translucent.

Add tomato paste, tomatoes, Rotel, lime juice, cilantro, cumin and coriander. Cook for 2-3 minutes.

Pour in chicken broth, and mix to combine.

Allow to simmer for about 20 minutes.

Pour into bowls, and add chicken to each.

I recommend storing the chicken separately rather than adding to the large pot so it doesn't break down.

Top with sliced avocado and more cilantro. Enjoy!