Step 1

Place olive oil to a large stock pot over medium heat. Add onions and cook for 3 minutes. Add chopped garlic and cook for 2 additional minutes.

Step 2

Add green chiles, tomatoes, chipotle pepper, oregano, cumin, adobo sauce, and smoked paprika. Stir for 2 minutes.

Step 3

The chicken stock, sweet corn extract, salt, and tomato paste should be added next. Stir to incorporate. Bring to a boil, turn down heat and simmer for 10 minutes. Taste and adjust seasonings, as needed.

Step 4

Add the shredded chicken, and lime juice and simmer for 15 minutes.

Step 5

Serve hot, topped with cilantro, avocado, and queso fresco crumbles. Add a few almond flour tortilla chips or strips for garnish.