Ingredients
Scale
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 3 jalapeños, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent.
- Add sliced jalapeños and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and simmer for 10 minutes.
- Stir in shredded cheese until melted and smooth.
- Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- You can adjust the spice level by adding more or fewer jalapeños.
- Use the leftover cooked chicken or rotisserie chicken for quick prep.
- Serve with crusty bread or tortilla chips for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: thirty-five grams
- Cholesterol: 85mg