Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 bell peppers, chopped (any color)
- 14.5 oz can diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup tortilla chips
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook chicken breasts in a pot over medium heat until they reach an internal temperature of 165°F (75°C). Shred once cool enough to handle.
- In the same pot, sauté chopped onions and minced garlic until translucent (about 3-4 minutes).
- Add chopped bell peppers, cumin, and chili powder; stir until fragrant.
- Pour in diced tomatoes and chicken broth; bring to a gentle simmer for about 15 minutes.
- Stir in shredded chicken and heat through. Prepare toppings while cooking.
- Serve the soup in bowls topped with tortilla chips, cilantro, and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg