Chicken Enchilada Pepper Jack Soup
1 onion chopped
1 tablespoon chopped garlic
1, 4 ½-ounce can chopped green chilies
2 teaspoons paprika
8 ounces sour cream
10 ounces grated Pepper Jack Cheese
¼ teaspoon cilantro
¼ teaspoon chili powder
2, 14-ounce cans of chicken broth
2 – 3 chicken breasts, cooked and cubed
1 tablespoon olive oil
Sauté onion, garlic, and green chilies in olive oil until onion is transparent.
Add chicken broth. Wisk in sour cream. and stir in grated cheese.
Add cilantro, chili powder, paprika, and chicken. Cook on low heat until cheese is melted.
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