Sandy's Enchilada Soup
Carl Kleinebecker
A wonderful full bodied soup for a chilly night
ingredients
- 1 Roasted Chicken - pulled or diced
- 1 or 2 cloves garlic - chopped
- 1 to 2 teaspoons olive oil
- 2 10 oz can Old El Paso mild green chilies
- 1 can enchilada sauce - mild
- 1 jar queso
- 1 16 oz sour cream
- 4 - 5 cups chicken broth
- 1 cup cheddar cheese
directions
- 1
In a large soup pot heat the olive oil and garlic until fragrant (being careful not to burn the garlic.)
- 2
Stir in pulled/diced chicken until warm and coated.
- 3
Add chicken broth
- 4
Add green chilies, enchilada sauce, queso, and sour cream.
- 5
Simmer for 20 minutes stirring occasionally.
- 6
Add cheddar cheese
- 7
Serve with chopped green onion, tortilla chips, chopped fresh tomatoes, and/or slices of avocado.
notes
From the kitchen of: Sandy Beard
Source: Carl Kleinebecker
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