One of my co-workers makes this soup when we have soup days. It's delicious. I made it myself finally when we decided we wanted a chicken tortilla soup this week. I made it in my crockpot.
Place chicken (abt 2 1/2 lbs), a 28 oz can of green enchilada sauce (I did mild this time. Next time I would do medium), and 24 oz of chicken broth in a crockpot. Cook on low for 6-8 hours. Shred chicken. Note to self: I took it out and shredded it using my kitchen aid. I did it a little too much so the chicken was a little mushy as it sat. So next time I will cut it or not shred it as much. Add the chicken back into the juices in the crockpot along with 1 cup milk, 1 can of corn (drained), 2 cups monterey jack cheese, 4 oz. cream cheese (cubed and softened), and 6 oz. green salsa. Turn to warm and stir. To our bowls, we added avocado, cilantro, and crushed tortilla chips. Delicious! Next time I will definitely add a can of green chilies at the end. We needed a bit more kick!
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