Add 1 cup onion and cook, stirring occasionally, until softened, about 3 minutes.
Add 3 cloves garlic and cook, stirring, for 1 minute.
Bring to a boil, stirring occasionally.
Reduce heat to a simmer.
Cover and cook for 20 minutes.
Add 2 cups shredded chicken and 4 ounces cream cheese, stirring until the cream cheese is melted.
Return the pot to medium heat and cook until hot, 1 to 2 minutes.
Serve the soup with cilantro, sour cream and/or guacamole, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
