A wonderful full bodied soup for a chilly night
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
In a large soup pot heat the olive oil and garlic until fragrant (being careful not to burn the garlic.)
Stir in pulled/diced chicken until warm and coated.
Add chicken broth
Add green chilies, enchilada sauce, queso, and sour cream.
Simmer for 20 minutes stirring occasionally.
Add cheddar cheese
Serve with chopped green onion, tortilla chips, chopped fresh tomatoes, and/or slices of avocado.
From the kitchen of: Sandy Beard
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