Green Chile Chicken Enchilada Soup

2.5 lbs. boneless skinless chicken thighs
1 jar Hatch Chile Verde
24 oz. chicken broth
1 cup heavy cream
2 cups Monterey Jack cheese
4 oz. cream cheese, cubed and softened
1/2 tsp. cumin
1/2 tsp. Hatch Red Chile Powder
salt and pepper to taste

In a large stockpot, add chicken and broth.
Simmer until chicken is fully cooked.
Remove chicken, allow to cool slightly and shred.
Add chicken, chile verde, heavy cream, cheese and spices to the pot over medium heat.
Simmer 15-20 minutes, until cheese are melted and soup is warmed through.
Garnish with tortilla strips and sour cream.

Click here for Hatch Chile Verde

Click here for Hatch Red Chile Powder