Sopa de enchiladas de pollo

Ingredientes

• 2 teaspoon olive oil
• 1 pound boneless skinless chicken breasts (cut into 1/2 inch cubes)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 can (10 oz enchilada sauce)
• 1 can (10 oz diced tomatoes with green chilies)
• 2 cup reduced sodium chicken broth
• 2 can (15 oz each beans, drained and rinsed)
• salt and pepper to taste
• avocado (diced)
• shredded cheddar cheese
• crispy tortilla strips

Preparación

1. 1

   In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally.

2. 2

   Add garlic; cook 1 minute, until fragrant.

3. 3

   Stir in enchilada sauce, chicken stock, tomatoes and beans. Bring to boil.

4. 4

   Reduce heat and simmer 10 minutes. Season with salt and pepper, as desired.

5. 5

   Serve with toppings, if desired.