Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (4 ounces) green chilies
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 ounces) enchilada sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
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, stirring frequently.
- Stir in green chilies, chicken broth, shredded chicken, enchilada sauce, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream. Cook until heated through, about 5 minutes.
- Serve hot, topped with shredded cheddar cheese, fresh cilantro, and sliced jalapenos.
Notes
- For a spicy kick, add extra chili powder or diced jalapenos.
- Use store-bought cooked chicken or leftovers for convenience.
- Ideal to serve with warm tortillas or tortilla chips on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg