Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 1 can (15 oz) diced tomatoes (preferably fire-roasted)
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese
- 2 cups tortilla chips (for topping)
- 2 tsp cumin
- 2 tsp chili powder
- Cilantro (optional for garnish)
Instructions
- Prep your ingredients by dicing onions, mincing garlic, and chopping the bell pepper.
- In a large pot over medium heat, heat olive oil and sauté onions and garlic until softened.
- Add diced chicken breasts and bell pepper; cook until the chicken is golden brown.
- Stir in canned tomatoes, cumin, and chili powder; simmer for 2 minutes.
- Pour in vegetable broth and add cream cheese; stir until melted and combined.
- Just before serving, mix in crushed tortilla chips for crunch and garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg