Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup bell peppers (mixed red and green), chopped
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tbsp chili powder
- 2 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
Instructions
- Prep your ingredients by chopping the onion and bell peppers.
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté the onions and bell peppers until soft (about 5 minutes).
- Stir in minced garlic for one minute before adding the chicken breasts. Brown slightly for about 5 minutes.
- Add chili powder, cumin, diced tomatoes, and chicken broth; bring to a boil then reduce heat to simmer.
- Cover the pot and let simmer for about 20 minutes or until chicken is cooked through. Shred the chicken in the pot using two forks.
- Serve hot topped with crispy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg