Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant and translucent.
- Add shredded chicken, chicken broth, and green enchilada sauce to the pot. Bring to a boil.
- Reduce heat and stir in sour cream and shredded cheese until melted and smooth.
- Season with salt and pepper.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- For a spicier version, add diced jalapeños.
- Use Greek yogurt instead of sour cream for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
