Paleo Chicken Tortilla Soup

from:    http://paleomg.com/chicken-tortilla-soup/ 

For your chicken

• 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
• 1 tablespoon cumin
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• salt and pepper, to taste
• 1 tablespoon olive oil

For your soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 jalapeño, finely diced
• 1 (4oz) can diced green chiles
• 1 (14oz) can fire roasted tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 32 oz fluid chicken stock (I used low sodium, no sugar added)
• juice of 2 limes
• chopped cilantro, to garnish
• crushed plantain chips, to garnish
• sliced avocado, to garnish

1. Preheat oven to 375 degrees.
2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
7. Then add your shredded chicken and chicken stock to the pot.
8. Simmer on low heat for 30 minutes.
9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
11. Stay warm. Being cold is stupid.