Zona Cooks & Zona's Lazy Recipes
Monterey Chicken Soup Recipe
Monterey Jack Chicken Casserole is quick and easy to make with only 5 ingredients, 9 steps, one pan, and 25 minutes. The combination of tangy BBQ sauce, tender chicken, smoky bacon, and rich Monterey Jack cheese makes this a meal the whole family will love!
Ingredients
- 4 slices bacon
- 1 pound boneless skinless chicken thighs (or breasts)
- 2 cups chicken broth
- ½ cup BBQ sauce
- 12 ounce jar roasted red peppers
- 1 cup shredded Monterey Jack cheese
- Optional - 2 green onions (diced)
Instructions
- Place the bacon on a baking sheet. Place the baking sheet in the oven and turn on the heat to 425 degrees F. Set a time for about 15 minutes.
- At the same time, on a cutting board, dice the chicken into cubes.
- Drain the roasted red peppers and dice into bite-sized pieces.
- Heat a 2-quart Dutch oven (or large saucepan) over medium-high heat.
- Spray the Dutch oven with non-stick cooking spray and cook the chicken pieces until just browned on all sides.
- Add in the chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack cheese. Bring to a simmer and cook for about 10 more minutes.
- Remove the bacon from the oven and allow it to cool slightly and crumble into small pieces.
- Serve the soup in bowls and top with crumbled bacon, extra Monterey Jack cheese, and garnish with a sprinkle of green onion over the top, if desired.
Notes
- Store leftover Monterey Chicken Soup in an airtight container in the fridge for 4-5 days.
Nutrition
Serving: 1Calories: 416kcalCarbohydrates: 19gProtein: 33gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 150mgSodium: 2.385mgPotassium: 573mgFiber: 1gSugar: 13gVitamin A: 777IUVitamin C: 40mgCalcium: 273mgIron: 2mg
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