Heat a medium saucepan with olive oil and add the diced onion. Cook for a minute or two and add the red peppers. Stir and cook for another minute while chopping other ingredients.

Add the jalapeños, garlic, oregano, coriander seed and cumin powder. Stir and cook for about 30 seconds to release the aromas.

Now add the chicken, kale, diced tomatoes, chicken stock, lime zest and juice and stir. Taste for salt. I added about 2/3 of a teaspoon of sea salt but you may need less depending on how much salt is in your chicken stock.

Bring everything to a boil and cook on high heat for 5 minutes. Then, let it sit for 2-3 minutes off the heat while you prepare the garnishes.

Place pumpkin seeds in a small frying pan and cook on medium heat for about 2 minutes, stirring frequently. Keep your eyes on them so they don't get burnt. We simply want to toast them for extra crunch and nuttiness.

Serve soup in bowls, topped with fresh coriander, green onions, toasted pumpkin seeds and sliced avocado. If you want, you can add corn chips or a paleo/Whole30 alternative like baked sweet potato chips.