Creamy Enchilada Soup
Ingredients:
1 Tbs. olive oil
1 small yellow onion, diced
2 cloves garlic, minced
8 oz. Santa Fe Ole Roasted Hatch Green Chile
3 cups chicken, shredded
1 cup Desert Gardens Salsa
10 oz. Pure Hatch Green Chile Sauce
32 oz. chicken stock
4 oz. cream cheese
2-3 corn tortillas
Garnish:
cilantro, limes, sour cream, tortilla chips
Directions:
Heat olive oil in a soup pot or Dutch oven on medium heat
Add onion and cook 4-5 minutes until soft, add garlic and cook 1 minute
Add cheeses and stir until melted and combined
Bring to a boil, lower to a simmer, cover and simmer 20-30 minutes
Cut tortillas into 1/2 inch strips and place several in the bottom of each bowl
Ladle soup into bowls and serve with garnishes
Click here for Santa Fe Ole Roasted Green Chile
