Ingredients
10
10 servings
- •1 (32 ounce) container chicken broth
- •1 (28 ounce) can green enchilada sauce
- •1 (10.5 ounce) can condensed cream of chicken soup
- •0.25 cup sour cream
- •1 (27 ounce) can whole green chiles, drained
- •1 (3 pound) rotisserie chicken, boned and shredded
- •2 cups shredded Cheddar-Monterey Jack cheese blend
Instructions
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 364
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 2g
- Protein: 29g
- Sugar: 4g
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