Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp avocado oil
  • 8 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup fresh lime juice
  • 1 bunch fresh cilantro, chopped
  • 1 lime, sliced into wedges

Instructions:

  1. Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken pieces and sear until golden brown on all sides (about 5-7 minutes). Remove chicken and set aside.
  2. In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
  4. Pour in the chicken bone broth and diced tomatoes with green chiles. Stir, scraping the bottom of the pot to release the browned chicken bits.
  5. Return the seared chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender.
  6. Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.