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

Click here for Pure Hatch Green Chile Sauce

Click here for Desert Gardens Salsa