Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 jalapeños, sliced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until translucent.
- Add sliced jalapeños and cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, cumin, salt, and pepper, then simmer for 10 minutes.
- Divide the soup into bowls and sprinkle with shredded cheese.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Adjust jalapeño quantity for desired spice level.
- Use chicken breasts or thighs for shredding.
- Top with additional cheese or sour cream if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg