Heat olive oil in a large pot over a medium high heat and add in onions, garlic, jalapeo and carrots. Give that all a pinch of salt and cook for about 8 minutes or until the veggies are slightly tender.

Add in the cabbage, zucchini, tomatoes and chicken broth and bring everything to a boil.

Reduce back down to a simmer and stir in chicken, spinach, cilantro and lime juice. Cook until heated through and enjoy.

I like to serve this soup with some extra cilantro and sliced avocado.