Ingredients:

• ½ cup loosely packed cilantro leaves
• 3 scallions, chopped
• ¼ cup fresh lime juice (from 2 limes)
• 2 cloves garlic
• 4 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 1 red or orange bell pepper, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• 1½ pounds bone-in, skin-on chicken breasts
• 1½ quarts chicken broth
• 12 baby Yukon Gold potatoes (about 1½ lb.), halved
• 3 medium carrots, finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1¼ cups frozen green peas
• Tortilla chips, for serving

How to Make It:

Step 1:

Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.

Step 2:

Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

Step 3:

Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup.

Step 4:

Transfer chicken to a cutting board. Discard skin and use 2 forks to shred meat off bones (discard bones). Return chicken to pot and add peas. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro puree. Serve with tortilla chips.

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Image Source:*realsimple.com

Source:realsimple.com