Ingredients
| 2 | tablespoons olive oil |
| 1 | medium white onion, chopped |
| 1 | poblano pepper, chopped |
| 1 | jalapeño pepper, seeded and chopped |
| 2 | garlic cloves, chopped |
| 2 | teaspoons ground cumin |
| 6 | cups low-sodium chicken broth |
| 1 | (19-ounce) can LA VICTORIA® Green Enchilada Sauce |
| 1 | cup chopped fresh cilantro leaves |
| 1 | teaspoon kosher salt |
| 4 | cups shredded rotisserie chicken (about 1 medium chicken) |
| Garnish: sour cream, avocado slices, fresh cilantro leaves, crushed tortilla chips |
Directions
In large Dutch oven, heat oil over medium heat. Add onion, peppers and garlic and cook 10 minutes or until softened.
Stir in cumin and cook 1 minute. Add broth, enchilada sauce, cilantro and salt and bring to a boil.
Reduce heat and simmer 10 minutes. Remove from heat and using an emersion blender, process until smooth.
Return to heat and stir in chicken. Cook until heated through. Garnish with desired toppings.