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In a pot over medium-high heat, add oil. Add the onion, bell pepper and jalapeno. Sauté until vegetables soften.
Add garlic and seasonings and cook until garlic is fragrant.
Place the chicken breasts in the pot, as well as the canned goods, broth, chipotle, and juice of half a lime. Stir and simmer for 30 minutes.
Remove the chicken from the soup and shred it onto a plate. Add back to soup, stir and serve.
Notes
This is the chipotle adobo sauce I used in this recipe. A little goes a long way and you can store it in the refrigerator and use it for other things like eggs, tacos, soups, and more.
Nutritional information:
YIELD: 8
Amount per serving: CALORIES: 214 TOTAL FAT: 7.1 g CHOLESTEROL: 85 mg SODIUM: 851.2 mg CARBOHYDRATES: 9 g NET CARBOHYDRATES: 6.6 g FIBER: 2.4 g SUGAR: 3 .9 g PROTEIN: 27.8 g
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