This chunky Mexican Chicken Soup is packed with shredded chicken, tomatoes, jalapenos and lots of spice! This soup freezes well so make a big batch and freeze for quick dinners.
In a large pot sauté the onion, garlic and jalapeño in the oil on medium heat until translucent, approx. 5 minutes. Stir in the cumin, smoked paprika and chipotle powder.
Add the canned tomatoes and cook for 2-3 minutes before pouring in the chicken stock. Bring to a gentle simmer.
Add the cherry tomatoes, lime juice and shredded chicken to the soup and leave to simmer for 5-7 minutes.
To serve, ladle the soup into bowls and top with avocado, diced red onion, salsa, or sliced jalapeños.