Ingredients
Scale
- 1 lb cooked shredded chicken
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup chopped bell peppers
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large pot, sauté onions and garlic until fragrant.
- Add chopped bell peppers, chili powder, cumin, salt, and pepper; cook for 5 minutes.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Add shredded chicken and simmer for 15 minutes.
- Ladle soup into bowls, top with cheese, cilantro, and a squeeze of lime.
Notes
- You can customize spice levels by adding hot sauce or jalapenos for more heat.
- Use pre-cooked chicken for quick assembly.
- Best served hot with your favorite low carb toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stove top
- Cuisine: Mexican-inspired
- Diet: Low-carb, gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg