This month I made it a goal to make at least one new recipe each week and share the food with others. This week, I made a scrumptious soup that I just loved. It's adapted from a Rachael Ray recipe, but I made a lot of changes, actually. I shared the soup with one of my co-workers and she loved it as well. Here it is!
1. In a large pot, combine the chicken with enough water (or even chicken broth!) to cover; bring to a boil, lower the heat, cover and simmer until just cooked through, about 30 minutes. Strain the broth into a medium bowl and shred the meat.
2. Return the chicken and broth to the pot and stir in the 3 cups crushed tortilla chips, the green chilis and the jar of salsa verde. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
3. Stir in the cup of shredded cheddar cheese and season with salt. Divide among bowls, sprinkle with more cheese and top with more salsa verde, pepper and sour cream.
Makes 4-6 servings.
Salsa Verde Soup
1 lb boneless, skinless chicken breast
1 (16 oz.) jar of medium salsa verde
3 c. crushed tortilla chips
1 (4.5 oz) can of green chilis
1 c. shredded cheddar cheese
sour cream
1. In a large pot, combine the chicken with enough water (or even chicken broth!) to cover; bring to a boil, lower the heat, cover and simmer until just cooked through, about 30 minutes. Strain the broth into a medium bowl and shred the meat.
2. Return the chicken and broth to the pot and stir in the 3 cups crushed tortilla chips, the green chilis and the jar of salsa verde. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
3. Stir in the cup of shredded cheddar cheese and season with salt. Divide among bowls, sprinkle with more cheese and top with more salsa verde, pepper and sour cream.
Makes 4-6 servings.
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