Sopa de enchilada de pollo sin gluten

Ingredientes

• 6 slices bacon (, diced)
• 1 medium white or yellow onion (, diced)
• 2 large or 3 small jalapeño peppers (, seeded and deveined if desired, minced)
• 2 (4-ounce) cans Hatch chopped green chilies, (mild or hot, undrained)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher or fine sea salt
• Black pepper
• 1 (15-ounce) can Hatch Green Enchilada Sauce
• 2 cups gluten-free chicken broth
• 8 ounces cream cheese (, cut into small pieces)
• 2 cups shredded Mexican blend cheese
• 2 cups chopped cooked chicken
• Cilantro for garnish (, optional)

Preparación

1. 1

   Place the bacon in a cold Dutch oven or large pan. Turn heat to medium and cook, stirring occasionally, until browned and crispy, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

2. 2

   Raise heat to medium-high, add the onion and jalapeño and cook, stirring occasionally, until the onion is translucent, and the jalapeño is soft, about 5 minutes. Add the can of chilies, onion and garlic powders, ½ teaspoon salt, and 1 teaspoon pepper, and cook for 1 minute, stirring frequently. Add the enchilada sauce, chicken broth, and cream cheese, cook until the cream cheese is fully melted – you may have to whisk it. Add the Mexican cheese, stir until melted. Reduce heat and gently simmer for 15 minutes. Add the chicken, cook for another 5 minutes and serve with the reserved bacon and cilantro leaves, if desired.