Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup tortilla strips (for topping)
- 2 tsp ground cumin
- 2 tsp chili powder
- Fresh cilantro (optional)
Instructions
- Cook chicken breasts in a pot over medium heat until they reach an internal temperature of 165°F. Shred into bite-sized pieces.
- In the same pot, add olive oil and sauté onions and bell peppers for about 5 minutes until softened.
- Add minced garlic, cumin, and chili powder; stir until fragrant (about 1 minute).
- Pour in diced tomatoes and chicken broth; bring to a simmer.
- Mix in cream cheese until fully melted and combined.
- Serve hot topped with crispy tortilla strips and optional cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg