Nothing to see here, just a casual, slow-simmered soup so full of zing and chicken-y goodness (because we poach the chicken in the broth) you won't even see it coming. Get this started on the stove about 1 hour before dinner, and you're good to go. 

Makes 8 servings 

What you need

8 cups chicken broth (preferably homemade)
2 bone-in, skin-on chicken breasts, trimmed of excess fat and skin
1 tablespoon Tessemae's Hot Buffalo
2 yellow onions, peeled and quartered
1 bunch cilantro
3 tomatoes, cored and chopped
½ jalapeno, seeded
coarse salt and freshly ground black pepper
2 limes, cut into wedges
1 avocado, diced
queso blanco, crumbled, for serving (optional)
tortilla chips, crumbled, for serving (optional)

What you do

1. Combine broth, chicken, 2 tablespoons Buffalo Sauce, 1 quartered onion, and 6 sprigs cilantro in a large saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer until chicken is cooked through, about 20 minutes.
2. Remove chicken from pot and set aside to cool. Strain broth into a bowl and discard solids. Shred chicken into bite-size pieces and set aside.
3. Combine 1 remaining quartered onion, tomatoes, jalapeno, and remaining 1 tablespoon Buffalo Sauce in a food processor and pulse until smooth.
4. Heat tomato mixture in a large saucepan over medium-high heat and season with salt and pepper to taste. Cook, stirring often, until liquid has evaporated, about 8 minutes. Stir strained broth into tomato mixture and cook for about 5 minutes or until flavors have blended.
5. Add shredded chicken and cook until warmed through. Serve soup with lime wedges, avocado, queso blanco and tortilla chips, if using.