• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 Tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 14.5oz cans chicken broth
  • 1 28oz can mild green enchilada Sauce
  • ½ tsp cumin
  • ½ tsp roasted garlic seasoning
  • 1 4oz can diced green chilies
  • 2 14oz cans diced tomatoes undrained
  • 8oz sour cream
  • 2 Cups shredded cheddar cheese
  • 4 large boneless skinless chicken breasts cooked and cubed
  • 1 Bag Tortilla Chips


  • Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
  • Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Categories: Mexican  Poultry  Soup  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved