Chicken Cheese Enchilada Soup

READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring the chicken broth to a light boil.
  • Add in chopped tomatoes; simmer on low.
  • Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
  • Stir in cumin and chili powder, then flour, blending well.
  • Gradually add in the half and half; stir to combine.
  • Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
  • Add in the cheese and sour cream carefully, stirring often.
  • Add in the cooked chicken; mix until combined.
  • Top with crushed tortilla chips, and grated cheddar sprinkled on top.
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