Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups cooked shredded chicken
- 2 (14.5 oz) cans diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Serve hot, topped with shredded cheese, cilantro, and a squeeze of lime.
Notes
- Adjust spice levels to taste with more chili powder or hot sauce.
- Use fresh or leftover cooked chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg