2 ½ lb. boneless, skinless chicken breasts
2 Tbsp. butter
1 medium onion, diced
1 small red pepper, diced
8 cloves garlic, minced
1-2 jalapenos, minced (optional; seeds and membranes removed for less heat)
1 Tbsp. + 1 tsp. taco seasoning
½ tsp. ground cumin
1 tsp. sea salt
3-4 cups chicken broth
1 28-ounce can fire roasted crushed tomatoes (may substitute diced tomatoes)
½ cup fresh cilantro, chopped
Juice of 1 lime
Diced avocado and lime wedges for serving
Place a large Dutch oven over medium heat. Add butter.
When butter is melted, nestle chicken breasts into the bottom of the Dutch oven in a single layer. Cook 5-7 minutes then flip and cook an additional 5-7 minutes.
Push chicken breasts to the side, add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften.
Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
Return shredded chicken to pot and stir. Add cilantro and lime juice.
Serve with diced avocado and lime wedges.