Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (4 oz) green chilies
- 2 cups cooked shredded chicken
- 1 can (15 oz) enchilada sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in green chilies, cooked shredded chicken, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat to low and stir in heavy cream and shredded cheese until melted and smooth.
- Simmer for 10 minutes to let flavors meld.
- Serve hot, garnished with chopped cilantro and a dollop of sour cream.
Notes
- You can add diced tomatoes or black beans for extra texture.
- Adjust spice levels with more chili powder or hot sauce.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg