Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 tablespoon lime juice
- Fresh cilantro, chopped
- Sliced green chilies (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until translucent.
- Add shredded chicken, green enchilada sauce, and chicken broth. Bring to a simmer.
- Reduce heat and stir in sour cream, cheese, and lime juice until melted and smooth.
- Season with salt and pepper to taste. Serve hot, garnished with cilantro and sliced green chilies.
Notes
- You can use cooked rotisserie chicken for convenience.
- Adjust the spiciness with more or fewer green chilies.
- This soup tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg