Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup chopped bell peppers
- 1 jalapeno, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Add cooked shredded chicken, bell peppers, and jalapeno slices. Cook for 10 minutes to combine flavors.
- Serve hot, topped with shredded cheese, chopped cilantro, and lime wedges.
Notes
- You can substitute the chicken with turkey or omit for vegetarian version using tofu.
- Adjust spice level by adding more or less jalapenos.
- For extra flavor, add a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg