Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked chicken, shredded
- 4 jalapeños, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/2 cup chopped cilantro
- Sour cream and lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic and sliced jalapeños; cook for 2 minutes.
- Add shredded chicken and chicken broth, bring to a simmer.
- Let simmer for 15 minutes to meld flavors.
- Ladle soup into bowls, top with cheese, bacon, cilantro, and a squeeze of lime.
Notes
- Adjust jalapeño amount for desired spice level.
- Use rotisserie chicken for quick prep.
- Serve with crunchy tortilla chips for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg