Green Enchilada Chicken Soup

 A new favorite around here is this Green Enchilada Chicken Soup.  It is really delicious and easy to make.

Green Enchilada Chicken Soup

Olive oil

1 onion, diced

2 cloves garlic, minced

2 lbs. boneless skinless chicken breasts

3 cups chicken broth

1- 28 oz can green enchilada sauce

1/2 tsp cumin

1 cup cream

2 cups Monterey Jack cheese, grated

4 oz. cream cheese, softened

1/2 cup salsa verde

1 can white beans, drained

2-4 corn tortillas, cut into strips

Cilantro

Salt and Pepper

In a large pot, heat 2 T. olive oil and add the onion and cook until translucent and soft.  Add the garlic and cook another minute.  Add the chicken breasts and broth and bring to a simmer.  cook until chicken can be easily shredded with a fork.  Remove chicken and shred.  Return the chicken to the pot.  Add the enchilada sauce, cumin, cream, cream cheese, salsa verde, cheese, and beans.  Cook, stirring often until the cheese is melted and all is well blended.

Season with salt and pepper.  Stir in the tortilla strips.  Garnish with cilantro.