Ingredients
Units
Scale
- Taco chicken
- 6 cups of chicken stock, or broth from taco chicken
- 2 small cans of green chiles
- Cumin to taste
- Chopped onions
- 1 cup of sour cream
- 4 cups of shredded cheese, plus extra for topping
- Sliced avocado for garnish
- Chipotle Tabasco sauce for garnish
- Crushed tortilla chips for garnish
Instructions
- In a large pot, sauté the onions over medium heat until they become translucent.
- Add the taco chicken, chicken stock, and green chiles to the pot. Season with cumin and salt to taste. Bring the mixture to a boil.
- Reduce the heat to achieve a simmer. Gradually stir in the shredded cheese until it’s fully incorporated into the soup, ensuring it melts smoothly.
- Once the cheese is melted and the chili is heated through, ladle it into serving bowls.
- Garnish each bowl with a dollop of sour cream, a sprinkle of shredded cheese, a few slices of avocado, and a drizzle of Chipotle Tabasco sauce.
- For added texture, top the chili with crushed tortilla chips just before serving.
Notes
