Chicken Enchilada Soup
from Picky Palate
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!