Caldo de Pollo

1. Preheat the oven to 400F.

2. Peel and coarsely chop onions, carrots, and celery. Coarsely chop poblano peppers and jalapeños. Deseed jalapeños. Peel the garlic and separate into cloves. Shred chicken.

3. Place onions, poblano peppers, garlic, carrots, celery, tomatoes, and jalapeños in a shallow baking dish with olive oil.

4. Top with cumin, coriander, and a generous sprinkling of sea salt and fresh ground black pepper.

5. Roast in the oven for about 45 minutes or until the veggies begin to soften.

6. Add the roasted veggies and broth to a stockpot.

7. Using an immersion blender, partially blend and thicken the soup. (If you don't have an immersion blender, use a standing blender to puree about half of the soup.)

8. Add the shredded chicken and continue cooking on low for 30 minutes to 1 hour to meld the flavors.

9. Meanwhile, wash and chop cilantro. Peel, pit, and dice avocado. Cut lime into wedges for garnish.

10. Ladle soup into shallow bowls and top with cilantro and avocado. Serve with lime wedges, salt, and pepper on the side.

11. If desired, soup can be frozen once cool and reheated for a later date.