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
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 cup tortilla chips (for topping)
- 2 tsp ground cumin
- 2 tsp chili powder
- Fresh cilantro (optional)
Instructions
- Prep your ingredients by chopping vegetables and gathering all items.
- In a large pot over medium heat, sauté chopped onions and minced garlic in oil until translucent (3-4 minutes).
- Add chicken breasts along with cumin and chili powder; stir to coat. Then add canned tomatoes and chicken broth.
- Bring to a gentle boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove cooked chicken, shred it with two forks, and return it to the pot along with cream cheese; stir until melted.
- Serve hot with tortilla chips and optional cilantro garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400
- Sugar: 4g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg