Using a dry skillet, toast the cumin and coriander seeds over medium heat until they begin to pop and release fragrant aromas, about 1-2 minutes. Transfer to a spice grinder or mortar and crush them into a coarse powder.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes, filling your kitchen with a savory scent.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Place the chicken thighs in the pot, searing each side for about 3-4 minutes until golden. This step helps develop flavor and color.
Pour in the chicken broth and stir in the toasted, crushed spices along with smoked paprika. Bring the mixture to a simmer and cook the chicken over low heat for 20 minutes, until it’s cooked through and tender.
Remove the chicken from the pot and let it rest for a few minutes. Shred the meat using two forks, discarding any bones.
Return the shredded chicken to the broth, stirring well to combine. Allow the soup to simmer uncovered for another 5 minutes, letting the flavors meld.
Stir in the shredded cheese until it melts smoothly into the hot soup, creating a creamy, inviting texture.
Taste the soup and season with salt and black pepper as needed. Ladle into bowls and garnish generously with chopped cilantro for a fresh, herbal touch.
Serve hot, enjoying the rich aroma and satisfying warmth of this spiced chicken soup.
