Sandy's Enchilada Soup

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.

notes:

From the kitchen of: Sandy Beard

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