Description
A delicious low-carb chicken soup with a Mexican twist.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add bell peppers and cook for another 5 minutes.
- Pour in chicken broth and diced tomatoes.
- Stir in chicken, cumin, chili powder, salt, and pepper.
- Simmer for 20 minutes.
- Serve hot, topped with cheese, avocado, and cilantro.
Notes
- You can add jalapeños for spice.
- This soup can be stored in the fridge for up to 3 days.
- Use rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg