0 In a large pot set over medium heat, add olive oil.
1 Once oil is hot, add onion, garlic, and 1/2 teaspoon salt.
2 Cook for 5 minutes, stirring, until translucent.
3 Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste.
4 Cook for 1-2 minutes to toast the spices.
5 Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.
6 Reduce to a simmer and cook, covered, for 20-25 minutes.
7 Taste for salt and add more if needed.
8 Off of the heat, add in the coconut milk and stir.
9 Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.
10 Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.
11 To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.
