Chicken Chili

Heat 1 Tablespoon of olive oil in a large pot over medium heat, add cubed chicken and stir fry until browned and cooked through. Remove chicken from pan and set aside.

Add remaining olive oil and the chopped onion, cook until onion starts to turn translucent, stirring often. Add chopped garlic to the onions and cook approximately 3 minutes.

Add cooked chicken, chicken broth and next six ingredients (through chili powder). Stir to combine. Bring soup to a boil, reduce heat and simmer for 10 minutes. Taste for seasoning and add salt, pepper and more chili flakes if desired. For a thicker soup use an immersion blender for 10 seconds.

Serve soup garnished with shredded cheese, green onions and sour cream.