Puree cilantro, scallions, lime juice, garlic, and 2 tablespoons of olive oil in a blender or the small bowl of a food processor until smooth, about 45 seconds. Set aside.

Heat remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper. Cook, stirring often, until onion is transluscent and bell pepper has begun to soften, about 4 minutes. Stir in cumin and crushed red pepper flakes. Cook, stirring, until fragrant, about 3 minutes.

Add broth, potatoes, carrots, salt, and black pepper: bring to a boil. Reduce heat to medium-low and simmer until carrots and potatoes are cooked through (can be easily pierced with a fork), about 30 minutes.

Meanwhile, discard skin from rotisserie/roast chicken breasts and/or legs. I used one breast and one leg. Remove meat from the bones using a knife or your hands. Slice chicken into thin strips.

Once the soup has simmered for 30 minutes, add the sliced chicken and frozen peas to the pot. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro lime puree.