Heat a little olive oil in a dutch oven or a large pot over medium heat. Add the Peruvian Soup Veggies (onion and peppers) to the pot. Sauté, stirring often, for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds, stirring until fragrant. Move the cooked veggies to a bowl or container with high walls (you will use your immersion blender and don’t want splatter. Use your blender if you don’t have an immersion blender).
Add the empty pot back to the stove and add 5/6 of the chicken stock, Diced Carrots, Sliced Napa Cabbage, Red onions, shredded chicken, cumin, pepper, and some salt. Stir together and bring to a boil. Reduce to a simmer and continue to cook for 15-20 minutes, stirring often.
While cooking, In the bowl with the cooked veggies, add Cilantro, lime juice, and 1 cup chicken stock and puree with the immersion blender. Blend well. Save the mixture for once the soup is finished cooking.
When the soup has about 5 minutes left, stir in the rice and frozen peas. Cook for another 5 minutes. Remove from the heat and stir in the cilantro/veggie mixture. Taste and season with salt as needed.
Serve with Green onions and sliced limes.

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