Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped fresh cilantro
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat, sauté diced onion and garlic until fragrant.
- Add chicken broth and green enchilada sauce, bring to a simmer.
- Stir in shredded chicken, cheese, and sour cream, cook until cheese melts and soup is heated through.
- Season with salt and pepper, garnish with cilantro before serving.
Notes
- You can add chopped jalapeños for extra spice.
- Use low-fat sour cream and cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg