Chicken Enchilada Soup

A 30-minute meal made with our Green Salsa & your favorite rotisserie chicken!

Recipe from Bend Breakfast Burrito

Ingredients:

• ½ yellow onion, chopped 3 garlic cloves, minced (optional) 1 jalapeno, minced

• 4 oz can green chilies

• 1 pint Bend Breakfast Burrito Green Salsa

• 32 oz chicken stock

• 3 oz cream cheese (cut into pieces to soften)

• ½ cup shredded pepper jack cheese

• ½ cup half and half

• Your Favorite Rotisserie Chicken, shredded

• Garnishes - any or all: Tortilla Chips, Radish, Rea Onion (raw or pickled), Cilantro, Hot Sauce, Green Onion, Lime, More Cheese!

Instructions:

• In a dutch oven or stock pot, cook onion and garlic in olive oil on medium-low heat for about 4 minutes or until soft. Season with salt and pepper. (For a spicier soup, add jalapeno and cook alongside onion and garlic.)

• Add green chilies, green salsa, and chicken stock.
  Bring to a boil and then simmer for 10 minutes.

• Add cream cheese and stir until dissolved. (May need to use a whisk.

• Add cheese and half and half.

• Add shredded chicken to warm up. (1-2 minutes)

• Ladle into bowls, add your favorite garnishes, and enjoy!