01.
Grill or bake the chicken at 400°F for 15-20 minutes. Shred with two forks or a hand mixer.
02.
Dice the yellow onion, red pepper, and jalapeños into small, ¼” pieces.
03.
04.
Add in one can of roasted tomatoes and stir again. Let everything simmer for a few minutes. Then, add finely diced cilantro.
05.
Pour in chicken broth and stir the soup. Then, add in the shredded chicken and simmer for 30-40 minutes.
06.
Top your soup with Greek yogurt, tortilla chips, avocado, cilantro, and cheese if you'd like!
Street Corn Mexican Brussel Sprouts
Southwest Couscous Salad
Carne Asada Street Taco
Fajita Burger Wraps
Crockpot Chicken Tacos
Homemade Guacamole
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