Green Chicken Chile Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion finely diced
• 1 jalapeno diced
• 1 tsp salt
• 2 tbsp minced garlic
• 3.5 cups chicken broth
• 12 oz jar of hatch valley salsa
• 4 oz can diced green chiles
• 1 tsp italian seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 8 oz block cream cheese softened and cut into cubes
• 1 rotisserie chicken shredded
• 1 cup frozen white corn
• 15 oz can pinto beans, drained
• 1/2 cup sour cream, room temp

Directions

1. Heat oil in large pot over medium heat until it’s nice and hot. Add onion and jalapeño and season with salt. Cook, stirring often, for about five minutes until tender
2. Add garlic and cook for about a minute until fragrant
3. Add chicken broth, salsa, green chilies, and seasoning. Bring to a boil and then down to a simmer
4. Add softened cream cheese and stir until melted. You can use a whisk to stir and break it up to help it melt down
5. Stir in chicken, corn, pinto beans, and sour cream. Stir to combine and cook for about five minutes. No need to cook longer than that or the cheese can curdle
6. Serve immediately with toppings of choice (we usually just add hot sauce)