Spicy Chicken and Vegetable Soup

1.Rinse the whole chicken and pat dry with paper towels. Set aside.

2.In a large stockpot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.

3.Add the carrots, celery, red bell pepper, zucchini, and green beans. Sauté for 5 minutes, stirring occasionally.

4.Stir in the smoked paprika, cumin, chili powder, and crushed red pepper flakes. Cook for 1 minute to toast the spices.

5.Place the whole chicken in the pot, breast side up. Pour in the chicken stock and add the diced tomatoes (with juices) and bay leaves. Season with salt and pepper.

6.Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).

7.Carefully remove the chicken from the pot and set aside to cool slightly. Discard bay leaves.

8.Shred the chicken meat, discarding skin and bones. Return the shredded chicken to the soup. Stir in the chopped cilantro and lime juice. Simmer uncovered for 10 more minutes to blend flavors.

9.Taste and adjust seasoning with additional salt, pepper, or chili flakes as desired.

10.Ladle the soup into bowls. Garnish with extra cilantro and sliced jalapeño if desired. Serve hot with crusty bread.