In a large pot over medium high heat, add 2 T olive oil & 4-6 raw chicken thighs cut into strips. Season with 1/2 T chili powder, 1 t cumin, 1/2 T oregano and 1 t sea salt. Turn occasionally until browned on both sides.
Throw in 2 t minced garlic & 2 - 12oz frozen bags 3 pepper & onion blend. Turn heat to medium and cook for approx 10 minutes.
Add 6-8 C water & 2 gluten free vegetable or chicken bouillon cubes and 2 small cans tomato paste. Stir well and simmer for approx 30 minutes.
Serve with shredded cheese, sour cream, jalapenos, tortilla chips and/or flour tortillas (for those that aren't GF).