Healthy pepper Soup

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 bell peppers (any color), diced
• 2 medium-sized tomatoes, diced
• 1-2 hot peppers (such as jalapeño or serrano), finely chopped (adjust to your spice preference)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 teaspoon ground cayenne pepper (adjust to your spice preference)
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon thyme
• 6 cups low-sodium chicken or vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lime or lemon wedges for serving

Instructions:

1. Cook Chicken:
   • In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
2. Sauté Aromatics:
   • In the same pot, add chopped onions, garlic, and ginger. Sauté until the onions are translucent.
3. Add Vegetables:
   • Add diced bell peppers, tomatoes, hot peppers, carrots, and celery to the pot. Cook for a few minutes until the vegetables start to soften.
4. Add Spices:
   • Sprinkle ground cayenne pepper, white pepper, black pepper, coriander, cumin, and thyme over the vegetables. Stir well to coat the vegetables with the spices.
5. Reintroduce Chicken:
   • Return the cooked chicken to the pot and stir to combine with the vegetables.
6. Pour in Broth:
   • Pour in the low-sodium chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes until the vegetables are tender and the flavors meld.
7. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with salt and additional pepper as needed.
8. Garnish and Serve:
   • Garnish the soup with fresh cilantro or parsley.
   • Serve hot with lime or lemon wedges on the side.