Chicken Enchilada Soup

By randiboyle

Ingredients

• 2 Tbsp. EVOO
• 1 med. onion, diced
• 28 oz. chicken broth
• 28 oz. green enchilada sauce
• 1/2 tsp. cumin
• 1/2 tsp. garlic salt
• 4 oz. diced green chilies
• 28 oz. diced tomatoes
• 8 oz. sour cream
• 2 C. shredded cheese
• 4 chicken breasts, cooked and cubed
• 1 Bag Tortilla Chips

Details

Adapted from picky-palate.com

Preparation

Step 1

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.