This Green Chile Chicken Enchilada Soup has all the flavors of our favorite Enchiladas, no rolling required! It�s an easy recipe to whip up on a busy weeknight.
yield 4 -6 servings
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
INSTRUCTIONS
- 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.
- Visit yellowblissroad.com for full instructions.
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