Sour Cream Chicken Enchilada Soup
Shredded chicken in a tangy sour cream broth with melted cheese and lime, a creamy tex-mex comfort soup.
35minutes
4servings
350calories
30gprotein
$2.70per serving
Ingredients (serves 4)
- 2 tbsp Olive Oil
- 1 Onion
- 3 cloves Garlic
- 4 cups Chicken Stock
- 2 cups shredded Chicken Breast
- 1 cup Sour Cream
- 1 cup shredded Cheddar Cheese
- 2 Corn Tortilla
- Cilantro
- Lime
- Cumin
- Salt
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Save this recipeInstructions
- 1
Heat olive oil in a pot over medium heat and sauté diced onion until softened, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute.
- 3
Add chicken stock and shredded chicken, bring to a simmer and cook for 10 minutes.
- 4
Remove from heat and stir in sour cream and cheddar cheese until melted.
- 5
Season with cumin and salt to taste.
- 6
Cut tortillas into strips, fry until crispy in a separate skillet, about 4 minutes.
- 7
Serve soup topped with crispy tortilla strips, cilantro, and a squeeze of lime.
