Enchilada Soup

Ingredients

• 1 tablespoon olive oil

• 1 small onion diced

• 2 garlic cloves minced

• 3 cups shredded chicken

• 1 cup salsa

• 10 ounces green chile enchilada sauce

• 32 ounces low-sodium chicken stock

• 8 ounces cheddar and/or jack cheeses grated

• 4 ounces cream cheese

Garnish

• Cilantro

• Limes

• Sour cream

• Tortilla chips

• Extra shredded cheese

Instructions

1. 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 seconds.

2. Add chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.

3. Stir in cheeses until completely melted and combined.

4. Ladle soup serve with optional garnishes and a squeeze of lime.