Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup bell peppers, diced (mixed colors)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 cup tortilla chips (for topping)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop vegetables.
- In a large pot over medium heat, add oil and sauté onions and garlic until fragrant (3-5 minutes).
- Add chicken breasts and bell peppers; sear until golden brown (4-6 minutes per side).
- Pour in diced tomatoes and chicken broth; stir and let simmer for 20 minutes.
- Remove chicken, shred with forks, and return to the pot.
- Season with cumin, chili powder, salt, and pepper; stir well.
- Serve hot in bowls topped with tortilla chips, cilantro, and lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg