Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups mixed bell peppers, diced (red, yellow, green)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Chop chicken into bite-sized pieces and dice bell peppers and onion.
- In a large pot over medium heat, add olive oil, onions, and garlic. Sauté until golden brown (3-4 minutes).
- Add chicken pieces along with chili powder, cumin, and smoked paprika. Cook until chicken is golden brown (5-6 minutes).
- Pour in chicken broth and canned tomatoes; bring to a gentle boil while stirring occasionally.
- Reduce heat to low and add bell peppers. Simmer for about 15-20 minutes until flavors meld.
- Squeeze fresh lime juice just before serving and garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg