Start by gathering your ingredients. If you’re using rotisserie chicken, remove the meat from the bones and shred it using two forks or your hands. Place the shredded chicken in a mixing bowl and toss it with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. This spice blend gives the chicken a bold, smoky kick that pairs perfectly with the spicy broth.

If you’re prepping ahead, transfer the spiced chicken to an airtight container and store it in the fridge for up to 2 days. This step allows the flavors to penetrate the chicken, making it even tastier when you’re ready to assemble the soup. If you’re cooking your own chicken, season boneless, skinless chicken breasts with salt and pepper, then poach or bake them until fully cooked. Once cooled, shred the chicken and toss it with the spice blend.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 diced medium onion to the pot and sauté for 3-4 minutes, or until softened and translucent. Stir occasionally to prevent burning.

Next, add 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1-2 sliced fresh chilies (optional, depending on your spice preference). Sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic. Garlic burns quickly, so keep the heat at medium and stir constantly.

Sprinkle 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika into the pot. Stir the spices into the sautéed aromatics and cook for 1 minute, stirring constantly, to toast the spices. This step releases their oils and intensifies their flavor, creating a rich base for the soup.

Pour in 6 cups of chicken broth and 1 can (14 oz) of diced tomatoes. Stir everything together and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes. This simmering time allows the spices and aromatics to meld together, creating a flavorful and aromatic broth.

If you’re prepping ahead, you can stop here and store the broth in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. When you’re ready to serve, reheat the broth gently on the stovetop or in the microwave.

Stir the spiced shredded chicken into the simmering broth. Let the soup cook for an additional 5 minutes to heat the chicken through. Taste the soup and adjust the seasoning, adding salt, pepper, or more spices as needed. Squeeze in the juice of 1 lime to brighten the flavors and balance the spice.

While the soup simmers, cook 1 cup of white or brown rice according to package instructions. If you’re prepping ahead, store the cooked rice in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat the rice gently on the stovetop or in the microwave.

To serve, ladle the soup into bowls and top each serving with a scoop of cooked rice. Garnish with chopped cilantro, sliced avocado, and lime wedges for added freshness and flavor. For an extra touch, sprinkle toasted sesame seeds or crushed tortilla chips on top for texture.

If you’re serving this soup at a gathering, set out bowls of toppings like extra cilantro, lime wedges, sliced avocado, or chili oil so everyone can customize their bowl. Pair it with crusty bread or a simple side salad for a complete meal.