6 cups
chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 (4-ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper (optional for added spice)
4 cups cooked chicken breasts (chopped, shredded or cubed)
3 cups Colby/Monterey Jack shredded cheese
Directions:
Combine the chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, and cayenne (optional); mix thoroughly and add to the pot. Add the chicken, reduce the heat to a simmer and cook for 1 hour.
When finished, serve topped with the shredded cheese.
Additional toppings suggested are: avocado slices, sour cream, jalapeño dices
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 (4-ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper (optional for added spice)
4 cups cooked chicken breasts (chopped, shredded or cubed)
3 cups Colby/Monterey Jack shredded cheese
Directions:
Combine the chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, and cayenne (optional); mix thoroughly and add to the pot. Add the chicken, reduce the heat to a simmer and cook for 1 hour.
When finished, serve topped with the shredded cheese.
Additional toppings suggested are: avocado slices, sour cream, jalapeño dices
