- Heat a large soup pot over medium-high heat. Add the oil, chorizo, diced chicken and onions. Cook until onions are soft and chicken is cooked through, about 5 minutes.
- Meanwhile, place the tomatoes with juice and chilis in a food processor. Combine until smooth. Set aside.
- Add garlic, paprika, cumin, oregano, salt and cayenne to the soup pot and saute for another minute while stirring.
- Add in the tomato puree, broth, Lacroix, chopped chocolate. Heat until a soft boil then reduce heat to low and cook for 1 hour for flavors to open up. Just before serving, stir in lime juice and cilantro.