Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Sliced jalapenos and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken and diced green chiles, cook for 2 minutes.
- Pour in chicken broth, bring to a simmer, and cook for 10 minutes.
- Reduce heat to low and stir in sour cream until smooth.
- Add shredded cheese and stir until melted and creamy.
- Season with salt and pepper, garnish with cilantro, jalapenos, and lime wedges before serving.
Notes
- You can add avocado slices or tortilla strips for extra texture.
- This soup can be made ahead and refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg