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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep Time 15 Minutes Cook Time 30 Minutes Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 red pepper, chopped |
3 cloves garlic, minced |
1 teaspoon cumin |
1 pinch of cayenne pepper |
16 oz skinless, boneless chicken breasts |
32 ounces chicken broth |
1/3 cups enchilada sauce |
1/4 cups light sour cream |
4 oz green chilis |
Directions:
1. In a large pot, add olive oil and heat on medium heat.
2. Add onion and pepper and saute until soft, about 5 minutes.
3. Add garlic and sprinkle in cumin and cayenne and stir.
4. If using chicken, cut into small chunks, season with salt and pepper, and add to onions and peppers.
5. Brown on each side, about 8 minutes total. You can also use pre-cooked, shredded chicken and add it in at this time then just proceed to the next step.
6. Pour in chicken stock, chilis and enchilada sauce.
7. Bring to a boil, reduce and simmer for 30 minutes (or longer if you want).
8. Right before serving, stir in sour cream. Serve and garnish with tortilla strips, avocado, cheese, sour cream, lime, and cilantro.
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