Directions:

• Remove the stems from the chile peppers first. If you don’t want it too spicy, also removed the seeds.
• Soak the peppers in hot water for 15-20minutes. Remove from the water and blend to make them into a puree.
• Heat oil in a pot adding onion and garlic. Sauté until union is translucent.
• Add the tomato, chile puree, cumin and paprika and stir occasionally for about 5 minutes.
• Add the two bone-in chicken breasts
• Add your broth, bay leaves and thyme and bring soup to a boil and immediately reduce to a very low simmer.
• Cover and cook about 1-1.5 hours or until chicken easily falls off the bone.
• Remove chicken from the soup and pull it off the bones with a fork.
• Discard the bones and add shredded chicken back into the soup
• If using black beans, add them back in and simmer additional 15minutes.
• Season with salt as needed.
• Serve in bowls and top with fresh cilantro, avocado, lime, a scoop of plain Greek yogurt and cotija if you’re using it.

Lazy Girl Version:

Even though it seems like a lot of steps, this recipe is super simple! That said, if you’re in a pinch and want to make it even faster, you can use enchilada sauce as your “puree.” Find a low sodium enchilada sauce and add it to the broth, then add your chicken etc.

Now go get your soup on! I know you girls are gonna LOVE this one!