Ingredients
Scale
- 2 cups cooked shredded chicken
- 3 cups chicken broth
- 1 cup green enchilada sauce
- 1 cup chopped spinach
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté diced onions and bell peppers until tender.
- Add chicken broth and green enchilada sauce, bring to a simmer.
- Add shredded chicken and spinach, cook for 10 minutes.
- Stir in sour cream and cheese until melted and smooth.
- Season with salt and pepper, serve hot, garnished with herbs.
Notes
- You can substitute turkey for chicken for a different flavor.
- Adjust the spiciness by choosing mild or hot enchilada sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg