Spicy Chicken Soup with Peppers and Avocado

Season chicken with za’atar and black pepper, saute in olive oil

Remove chicken from soup pot and shred

Add chopped garlic, green and red onions, jalepeno, celery, green, red, orange, and yellow belpeppers to soup pot, and saute in olive oil until soft

Add 6 cups low sodium chicken broth, and a rinsed can of chickpeas, Simmer for 15-20minutes, Then puree with soup wand

Add back shredded chicken

Top with a squeeze of lime, baby spinach, avocado, and cotija or cheddar cheese