Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one diced medium onion, three minced garlic cloves, and two diced bell peppers. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they soften and the onion turns translucent.

Next, introduce 1 pound of boneless, skinless chicken breast to the pot. Stir in one 15oz can of diced tomatoes and ½ cup of chopped green chiles. Pour in 4 cups of chicken broth and the juice of two fresh limes, mixing well to incorporate all ingredients into your vibrant taco soup base.

Sprinkle in 1 teaspoon of sea salt, 1 teaspoon of dried oregano, 1 teaspoon of paprika, ½ tablespoon of cumin, ¼ teaspoon of chili powder, and ½ teaspoon of black pepper into the pot. Stir well, ensuring the spices are evenly distributed throughout the mixture before you bring the soup to a lively boil.

Once boiling, reduce the temperature to low and cover the pot. Let the soup simmer gently for about 30 minutes, allowing the chicken to cook through and absorb all the rich flavors.

Carefully remove the chicken breast from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces and return it to the pot, stirring it into the soup for an additional 5 minutes.

Ladle the warm soup into bowls and feel free to top with your choice of fresh cilantro, diced red onions, lime wedges, or sliced avocado.