Chicken enchilada soup with blackened chicken

Mix the blackening seasoning: smoked paprika, cayenne, garlic powder, cumin, onion powder and salt.

Flatten the chicken breast to an even thickness, not too thin.

Rub with a tiny bit of oil and season aggressively on both sides.

Heat a cast iron pan, brush with a little oil, and cook the chicken to about 160, flipping after three to four minutes and giving the second side a little less time.

Remove and let rest.

Warm bacon grease in a pot, add yellow and red onions and stir.

Add diced jalapeno and garlic and cook until fragrant, then chipotle chili powder, smoked paprika and garlic powder.

Add a can of diced tomatoes and green chilies with juice, a can of medium enchilada sauce and chicken broth; bring to a boil.

Mix masa harina with water, whisk it into the soup to avoid clumps, and bring to a simmer.

Cut the chicken into cubes, or shred it.

Ladle into bowls and top with chicken, avocado, cilantro, fresh tomato, lime juice and jalapeno lime tortilla chips.