1 - 1 ½poundsof Chicken Breastcut into bite size pieces
Pinchof Red Pepper Flakes
7ouncecan of Green Chiles
Salt and Pepperto taste
2cans Diced Tomatoes
2cans Chicken Broth
Pepper Jack or Monterey Jack Cheese
1or 2 Fresh Lime
Warm a large pot over medium heat. Drizzle in about 1 tablespoon of Olive Oil. Add the chicken, onion, cumin, garlic powder, red pepper flakes, salt, pepper, and green chiles. Squeeze in the juice from one lime. Cook and stir until chicken is no longer pink on the outside.
Add the diced tomatoes and chicken broth. Simmer the soup for 15 - 20 minutes or until the chicken is done.
Top with sour cream, cilantro and cheese. Serve with a wedge of lime. Enjoy!
*I used chicken tenders and 1 can of regular diced tomatoes and 1 can of fire roasted tomatoes. Adjust the amount of green chiles and red pepper flakes to taste.