1-Step 1: Prepare Your Ingredients First, pat dry and season the 2 pounds boneless skinless chicken breasts with salt and pepper. Zest and juice the limes to get about 1/2 cup fresh lime juice. Finely chop the 1 yellow onion, dice the 2 Roma tomatoes and 1 Anaheim pepper, and mince the 3 cloves garlic. This prep sets the stage for a smooth cooking process.

2-Step 2: Heat and Sauté Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced tomatoes, onion, and Anaheim pepper, cooking them until tender for about 8-10 minutes while stirring occasionally. This step builds a solid flavor base for your soup.

3-Step 3: Add Spices Stir in the 1/4 teaspoon ground cinnamon, 1/8 teaspoon cloves, and 2 teaspoons kosher salt, then cook for another 5 minutes. Next, add the minced garlic and cook until fragrant, about 1 minute, to release those aromatic notes.

4-Step 4: Simmer the Soup Add the 8 cups chicken broth and the chicken breasts to the pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. After simmering, skim off any foam or impurities from the surface for a cleaner broth.

5-Step 5: Shred and Finish Transfer the chicken to a bowl and shred it using two forks. Return the shredded chicken to the pot and stir in the 1/2 cup freshly squeezed lime juice. Taste and adjust salt if needed, then serve in bowls garnished with tortilla strips and diced avocado. For more on healthy cooking techniques, learn about simple foil packet meals that complement light soups like this.