Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups cooked shredded chicken
- 1 can green enchilada sauce
- 4 cups chicken broth
- 1 cup Mexican shredded cheese
- 1/2 cup sour cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
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, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cheese and sour cream until melted and smooth.
- Serve hot, garnished with fresh cilantro.
Notes
- You can add diced green chilies for extra heat.
- Use rotisserie chicken for quick preparation.
- Best enjoyed with tortilla chips or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
