Green Enchilada Chicken Soup

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You wouldn’t think that a hot day would be a good one to be fixing soup, but I had a great interest in adapting a recipe that I found online, so made a big cauldron (read: slow cooker) of it yesterday. It was so good! Thick, rich, and wonderfully delicious, it is worth making for the broth alone, it is so flavorful. This version is very mild. If you like your food spicy, use hot sauce, or a hotter version of salsa verde. I topped mine with vegetables, herbs, and a dollop of sour cream.  Feel free to use crumbled Fritos or tortilla chips to top yours. For an even heartier soup, put a handful of tortilla chips in the bottom of the bowl before you fill it with this toothsome concoction. If you’re not one to have soup in the summer, save this recipe for fall. You’ll thank me later.

Green Enchilada Chicken Soup

 2 lbs. boneless, skinless chicken breasts or thighs

1 28-oz. can green enchilada sauce

24 oz. chicken broth

½ t. paprika

¼ t. onion powder

¼ t. garlic powder

1 t. Montreal Chicken Seasoning

½ c. chopped celery (about 1 rib)

1 14.5-oz. can corn

2 Melissa’s shallots, chopped

½ c. chopped Melissa’s roasted red peppers

1 c. heavy cream

2 c. shredded Monterey jack cheese

4 oz. cream cheese, cubed, room temperature

4 oz. salsa verde

Salt and pepper to taste

In a 6-quart slow cooker place chicken breast or thighs, green enchilada sauce, chicken broth, seasonings, and vegetables. Cook on Low 6 to 8 hours.

 Remove chicken and shred. Return shredded chicken to the soup and stir in heavy cream, jack cheese, cream cheese, and salsa verde. Turn slow cooker to warm and stir occasionally until cheeses are melted. Add additional seasonings, to taste.

 Be generous with the toppings, almost excessive. I like to use avocado, cilantro, green onion, and sour cream.

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