Green Chile Enchilada Soup

1 T olive oil

1 small onion diced

2 garlic cloves minced

8 oz fire roasted green chiles

3 c shredded chicken

1 c salsa

10 oz green chile enchilada sauce

32 oz low-sodium chicken stock

8 oz cheddar and/or jack cheeses grated

4 oz cream cheese

Garnish:

Cilantro

Limes

Sour cream

Tortilla chips

Extra shredded cheese

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.

Stir in cheeses until completely melted and combined.

Serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.