Description
A healthy twist on classic enchilada soup made with green chiles, shredded chicken, and fresh ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, juiced
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, cook until softened.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, green chiles, cumin, and chili powder.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Stir in cilantro and lime juice.
- Serve hot topped with avocado slices.
Notes
- Use rotisserie chicken for quicker prep.
- For extra spice, add jalapeños.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican