Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Jalapenos, sliced (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, enchilada sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in sour cream and shredded cheese until melted and smooth.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, blend a portion of it before adding sour cream.
- You can add corn or black beans for extra texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg