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Mexican Chicken Soup

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 Ingredients:

• 3 boneless, skinless whole chicken breasts

• 1 tsp chili powder

• 1 tsp ground cumin

• Kosher salt and freshly ground black pepper

• one 28 oz can whole or diced tomatoes, with juice

• 3 cups low-sodium chicken broth (more if you like the soup more liquid

• one 10 oz can diced tomatoes with green chiles, such as Rotel

• 4 ounces tomato paste

• 1 medium onion, chopped

• 1 red bell pepper, seeded and chopped

• 1 yellow bell pepper, seeded and chopped 

• 1 jalapeno pepper, seeded and diced (optional if you like extra heat)

• 1 can chipotle pepper in adobo (you may add 2 to 3 if you like for extra spicy) 

• 1/2 lime, juiced 

• Toppings (optional) : avocado, sour cream, grated cheese, chopped cilantro

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Instructions:

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