Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic, green chilies, cumin, and chili powder, cooking for another minute.
- Add chicken broth and tomato paste, stirring well. Bring to a simmer.
- Incorporate shredded cooked chicken into the soup. Cook for about 10 minutes to blend flavors.
- Reduce heat to low, then stir in shredded cheese and sour cream until smooth and creamy.
- Season with salt and pepper to taste. Serve hot, garnished with cilantro and additional cheese.
Notes
- For a spicier kick, add jalapeños or hot sauce.
- You can substitute cooked shredded beef for chicken.
- This soup can be made ahead and reheated; stir in sour cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg