Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar or Mexican cheese
- 1 cup chicken broth
- 1 can diced green chilies
- Fresh cilantro and lime for garnish
- Tortilla strips for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add shredded chicken, green enchilada sauce, chicken broth, and diced green chilies. Bring to a simmer.
- Stir in sour cream and cheese until melted and smooth.
- Serve hot, garnished with cilantro, lime, and tortilla strips for crunch.
Notes
- You can substitute cooked turkey or beef for chicken.
- Adjust the heat by adding more or less green chilies.
- For a thicker soup, cook a few minutes longer to reduce slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Whole30 optional
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg