Ingredients
Scale
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Crispy tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic, cumin, and chili powder; cook for 1 minute.
- Add chicken broth, diced tomatoes, shredded chicken, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes to meld flavors.
- Serve hot topped with cheese, cilantro, jalapeños, and crispy tortilla strips.
Notes
For extra flavor, add a squeeze of lime or a dash of hot sauce. Use fresh, quality ingredients for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: Thirty grams
- Cholesterol: 80mg