Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Sliced avocados and lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add diced tomatoes, diced peppers, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and add shredded chicken. Simmer for 10 minutes to meld flavors.
- Serve hot, topped with shredded cheese, cilantro, sliced avocados, and lime wedges.
Notes
- You can use rotisserie chicken for quick preparation.
- Adjust spices according to your heat preference.
- For a dairy-free version, omit cheese or use plant-based cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg