ch chsoup

1 tbsp vegetable oil
1 red bell pepper, stemmed, seeded, and chopped
2 cups low sodium chicken broth
4 cups of cooked shredded chicken
8 oz. of picante sauce
1 tbsp of minced canned chipotle chile pepper in abodo sauce
2 tbsp chopped fresh cilantro
1 tbsp lime juice
Salt and pepper to taste

Heat oil in pan and cook pepper until well browned, about 8 minutes.  Add broth, chicken, picante sauce, and chipotle and bring to a simmer.  Cook until chicken is heated through.  Remove from heat add cilantro and lime juice.  Season with salt and pepper.  Serve with shredded sharp cheddar and chopped avocado.

Nutritional Info:
300 calories, 46g protein, 7g carbs, 8g fat, 2g fiber