Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 (4 ounce) cans chopped mild green chilies
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano, crumbled
- 1⁄4 teaspoon cayenne pepper
- 6 cups chicken stock or 6 cups canned chicken broth
- 4 cups chopped cooked chicken, to taste
- 3 cups grated Monterey jack cheese (about 12 oz.)
Instructions
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze.
If you like this recipe, you will love my Keto Calzone. And try my Cheesy Garlic Parmesan Spinach Spaghetti Squash here.
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
