In a large pot, heat two tablespoons of oil over medium heat.

Add one finely chopped onion, three minced garlic cloves, and one diced jalapeño. Sauté for 2-3 minutes until the onion becomes translucent.

Stir in one diced carrot and one diced bell pepper. Cook for an additional 5 minutes.

Push the sautéed vegetables to one side of the pot and add about one pound of boneless, skinless chicken, cut into bite-sized pieces. Sear for 3-4 minutes.

Sprinkle in two teaspoons of chili powder and one teaspoon of cumin, mixing thoroughly. Let the spices toast for about 1 minute.

Pour in one can of diced tomatoes and four cups of low-sodium chicken broth. Bring to a gentle simmer and cook for 15-20 minutes.

Remove the chicken pieces, shred them, and return to the pot.

Stir in the juice of one lime and a handful of chopped fresh cilantro.

Ladle into bowls and serve immediately.