Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add shredded chicken, chicken broth, and diced chilies. Bring to a simmer.
- Reduce heat and stir in sour cream and shredded cheese until melted and smooth.
- Season with salt and pepper, then garnish with chopped cilantro before serving.
Notes
- For a creamier consistency, blend a portion of the soup before adding the sour cream.
- Use rotisserie chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg