To a large stock pot or Dutch oven, add the olive oil and heat over medium-high heat for 1-2 minutes. Add the diced peppers and onions and sauté for 5-7 minutes, stirring often, until onions are mostly translucent. Add the minced garlic and sauté for 2 more minutes.

To the pepper mixture, add the chicken broth, enchilada sauce, chilis, diced tomatoes, chicken and spices. Stir to incorporate and heat over medium heat until the mixture comes to a boil. Once at a boil, reduce heat to low and simmer, uncovered, for 10 minutes.

Remove from heat, and stir in the lime juice. Let soup cool for 5 minute before ladling into bowls. Top with your favorite enchilada toppings, like avocados, cilantro, Mexican blend cheese and/or sour cream.