Gather all your ingredients: chicken thighs, chili peppers, onion, garlic, spices, broth, lemon, and cilantro, placing them within easy reach for smooth cooking.
Heat a splash of oil in a large heavy-bottomed pot over medium-high heat until shimmering and slightly fragrant.
Add the chicken thighs to the pot and cook, turning occasionally, until golden brown on all sides, about 5 minutes. The meat should develop a nice crust and release a savory aroma.
Remove the chicken from the pot and set aside. In the same pot, add diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. The onions should be soft and slightly caramelized around the edges.
Slice the chili peppers and add them to the pot, cooking briefly until they soften and release their heat, filling the air with a spicy aroma.
Sprinkle in cumin, smoked paprika, and cayenne pepper, stirring to coat the onions, garlic, and peppers evenly. Let the spices toast for about a minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to loosen any flavorful browned bits, then bring the mixture to a gentle boil.
Return the browned chicken thighs to the pot, submerging them partially in the broth. Lower the heat and let everything simmer gently for 20-25 minutes until the chicken is cooked through and tender.
Remove the chicken from the broth and shred it into bite-sized pieces. Return the shredded meat to the soup, stirring well to combine.
Squeeze fresh lemon juice into the broth, stirring to brighten the flavors, and sprinkle with chopped cilantro for a fresh, herbal touch.
Taste the soup and adjust salt or spice if needed. Serve hot, garnished with extra cilantro if desired, for a fiery, hearty bowl full of flavor.
