Green Chile Chicken Enchilada Soup

• Meat

  • 3 cups Chicken

• Produce

  • 1 Cilantro
  • 2 cloves Garlic
  • 8 oz Green chiles, fire roasted
  • 1 Limes
  • 1 Onion, small

• Canned Goods

  • 32 oz Chicken stock, low sodium

• Condiments

  • 1 cup Salsa

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 Corn tortillas

• Snacks

  • 1 Tortilla chips

• Dairy

  • 8 oz Cheddar and/or jack cheeses
  • 4 oz Cream cheese
  • 1 Sour cream

• Prepared

  • 1 10-ounce can Green chile enchilada sauce

• Other

  • Garnish ((optional

Found on yellowblissroad.com

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces fire roasted green chiles
• 3 cups shredded chicken
• 1 cup salsa
• 10-ounce can green chile enchilada sauce
• 32 ounces low-sodium chicken stock
• 8 ounces shredded cheddar and/or jack cheeses
• 4-ounces cream cheese
• 2-3 corn tortillas
• Garnish (optional):
• Cilantro
• Limes
• Sour cream
• Tortilla chips

Directions

• Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds. Add green chiles, chicken, salsa, chicken stock and enchilada sauce.Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
• Stir in cheeses until completely melted and combined.
• Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.