Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges
- Low-carb tortilla strips, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.
- Add diced bell peppers and cook for 3-4 minutes until slightly softened.
- Pour in chicken broth and diced tomatoes. Stir in cumin, chili powder, salt, and pepper.
- Add shredded chicken and bring the soup to a simmer. Cook for 15 minutes, allowing flavors to meld.
- Serve hot, garnished with shredded cheese, fresh cilantro, lime wedges, and crispy tortilla strips.
Notes
- You can substitute cooked shredded turkey or beef for chicken.
- For extra spice, add a dash of cayenne pepper or hot sauce.
- Make ahead and store in the fridge for up to 3 days. Reheat and add fresh toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg