Green Chile Chicken Enchilada Soup

INGREDIENTS

• 1 tablespoon olìve oìl
• 1 small onìon dìced
• 2 cloves garlìc mìnced
• 8 ounces fìre roasted green chìles
• 3 cups shredded chìcken
• 1 cup salsa
• 10- ounce can green chìle enchìlada sauce
• 32 ounces low-sodìum chìcken stock
• 8 ounces shredded cheddar and/or jack cheeses
• 4- ounces cream cheese
• 2-3 corn tortìllas

Garnìsh (optìonal):

• Cìlantro
• Lìmes
• Sour cream
• Tortìlla chìps
  

INSTRUCTIONS

1. Heat olìve oìl ìn a heavy bottomed soup pot or dutch oven over medìum heat. Add onìon and cook, stìrrìng often, 4-5 mìnutes or untìl soft. Stìr ìn garlìc and cook for 30-45 seconds. Add green chìles, chìcken, salsa, chìcken stock and enchìlada sauce.Brìng to a boìl, then cover and turn heat to low. Sìmmer for 20-30 mìnutes.
2. Stìr ìn cheeses untìl completely melted and combìned.
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