Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Lime wedges
- Crispy tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add cooked shredded chicken, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes to meld flavors.
- Divide soup into bowls, top with shredded cheese, cilantro, and crispy tortilla strips.
- Squeeze lime juice over each bowl before serving for added brightness.
Notes
- Adjust spice levels by adding more chili powder if desired.
- For a creamier texture, blend a portion of the soup before adding toppings.
- Save leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low-carb, Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg