In a pot on medium high heat, add oil. Toss in the onion, bell pepper, and jalapeno. Sauté until veggies are softened.
Add in the garlic and seasonings and cook until garlic is fragrant.
Place chicken breasts into the pot as well as your canned goods, broth, chipotle, and juice from half of a lime. Stir and allow to simmer for 30 minutes.
Remove chicken from the soup and shred on a plate. Add back to the soup, stir, and serve.
This is the chipotle adobo sauce I used in this recipe. A little goes a long way, and you can store in the fridge and use it for other things like eggs, tacos, soups and more.
This recipe yields 8 servings, each serving is 1 1/4 cup and contains 6.6 net carbs.
Serving: 1.25 cups, Calories: 214kcal, Carbohydrates: 9g, Protein: 27.8g, Fat: 7.1g, Cholesterol: 85mg, Sodium: 851.2mg, Fiber: 2.4g, Sugar: 3.9g