This is the fourth time I’ve made this dish this month, and I still love it.

Heat the olive oil in a large pot over medium heat.

Add the chicken breasts and cook until browned on both sides, about 6-7 minutes per side. Remove and set aside.

In the same pot, add the sliced bell peppers and onion. Sauté until they are tender, about 5 minutes.

Add the minced garlic, cumin, chili powder, and smoked paprika. Stir for about 1 minute until fragrant.

Pour in the chicken broth and diced tomatoes. Bring to a simmer.

Shred the cooked chicken breasts using two forks and return them to the pot.

Stir in the heavy cream and let the soup simmer for another 10 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

For a spicier kick, add a chopped jalapeño along with the bell peppers. You can also substitute the chicken with turkey or beef for a different protein option. If you prefer a thicker soup, blend a portion of the soup before adding the shredded chicken back in. For a dairy-free version, replace the heavy cream with coconut milk.