Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup chopped bell peppers
- 1 cup chopped cilantro
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Juice of 1 lime
- Sliced jalapenos and fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic, chili powder, and cumin; cook for 1 minute until fragrant.
- Stir in cooked shredded chicken, diced tomatoes, chopped bell peppers, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavors.
- Serve hot, topped with shredded cheese, lime juice, sliced jalapenos, and fresh cilantro.
Notes
- You can substitute cooked turkey or beef for chicken.
- Adjust spice levels with more or less chili powder.
- For a creamier texture, add a dollop of sour cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg