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.