Ingredients:
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
Preparation:
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
