Ingredients:
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper to taste
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
Lime wedges for serving
Optional toppings: sour cream, sliced avocado, tortilla strips
Instructions:
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-6 minutes. Remove chicken from the pot and set aside.
In the same pot, add diced onion and sliced bell peppers. Cook until softened, about 5 minutes.
Add minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir well to coat the vegetables with the spices, and cook for an additional 2 minutes.
Pour in chicken broth, diced tomatoes (with their juices), and diced green chilies. Bring the soup to a simmer.
Once simmering, add the cooked chicken back to the pot. Allow the soup to simmer for another 10-15 minutes to let the flavors meld together.
Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Taste the soup and adjust seasoning as needed. If you prefer a thicker consistency, you can simmer the soup for a bit longer to reduce the liquid.
Serve hot, garnished with chopped cilantro and lime wedges. You can also add optional toppings like sour cream, sliced avocado, or tortilla strips for extra flavor and texture.
Nutrition Information (per serving, based on 6 servings):
Calories: 378 kcal
Protein: 27g
Fat: 24g
Saturated Fat: 12g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 940mg
(Note: Nutrition information may vary depending o
n specific ingredients used and portion sizes.)
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