A lighter take on chicken tortilla soup, minus the tortilla 😉

Place a large stock pot or Dutch oven over medium heat. Add olive oil. Add chicken breasts into the bottom of the pot in a single layer. Cook 5-7 minutes then flip and cook an additional 5-7 minutes. Push chicken breasts to the side (stacking them is okay), add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and cook an additional 30-60 seconds. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through. Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency. Return shredded chicken to pot and stir. Add cilantro and lime juice. Serve with diced avocado and lime wedges.