Sauté the aromatics: Warm 1–2 tablespoons of oil in a large pot over medium heat. Add diced onion, bell pepper, and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.

Build the base: Add 1–2 tablespoons of tomato paste. Cook, stirring, for 1 minute to caramelize. Sprinkle in cumin, chili powder, smoked paprika, oregano, and a few grinds of pepper. Toast the spices for another 30 seconds.

Add liquids: Pour in the diced tomatoes and 6 cups of chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Simmer: Bring to a gentle boil, then reduce to a simmer for 10 minutes to let the flavors blend.

Add the chicken: Stir in the shredded chicken. Simmer 5–10 minutes more, just until heated through and the soup tastes cohesive. If it seems too thick, add a splash of broth.

Season and brighten: Add salt to taste (start with 1 teaspoon and adjust). Squeeze in the juice of half a lime, taste, and add more if needed. Stir in a handful of chopped cilantro.

Serve with toppings: Ladle into bowls and top with shredded cheese, avocado slices, extra cilantro, a dollop of sour cream, and a squeeze of lime. For crunch, add a small handful of crushed pork rinds in place of tortilla strips.