Friday, January 21, 2011

Salsa Verde Soup

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!

Salsa Verde Soup

Creamy Chicken Enchilada 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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