Chicken enchilada soup
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 (14.5 oz) cans chicken broth
  • 1 (28 oz) can mild green enchilada sauce
  • 1/2 tsp cumin
  • 1/2 tsp roasted garlic seasoning
  • 1 (4 oz)can diced green chilies
  • 2 (14 oz) cans diced tomatoes, undrained
  • 8 oz sour cream or heavy cream
  • 2 c shredded cheddar cheese
  • 4 lg boneless, skinless chicken breasts, cooked and cubed
  • 1 bag tortilla chips
  1. Place oil in large dutch oven over medium high heat. Place onions in hot oil and saute 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 and then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
  2. Top each bowl with a handful of crushed tortilla chips.
I found this on a food blog called Picky Palate. I did substitute heavy cream for sour cream (in the same amount) because my husband hates sour cream. Even with the change, this tasted exactly like chicken enchiladas.