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15 minutes
30 minutes
45 minutes
- 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
- In a large pot, mix together chicken broth, enchilada sauce, condensed soup, and sour cream. Whisk until smooth. Stir in green chiles and Cheddar-Monterey Jack cheese, then use an immersion blender to achieve your preferred thickness. Finally, add the chicken.
- Gently heat until the cheese is melted and the soup is thoroughly heated, for a minimum of 30 minutes.
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