I’m really not intending for this site to turn into a food blog. I’ve never really even enjoyed cooking until lately. And although I certainly can’t claim this soup to be my own original recipe, I feel it would be a disservice to not share it with you. Yes, it’s that good.

You probably know my style by now, I like to keep meals + recipes simple and uncomplicated…I also prefer for them to not take a lot of weird or hard to find ingredients.

See the original recipe here, adapted from Seeking Good Eats.

ALL YOU NEED:

• 2.5 lbs shredded chicken

• 28 oz can green enchilada sauce

• 28 oz chicken broth

• 1 cup half and half

• 1 cup colby jack cheese (the Mexican blend would be good too!)

• 4 oz cream cheese, softened

• 4 oz salsa verde

• salt and pepper, garlic salt, red pepper flakes to taste

• optional garnish: avocado, green onion, cilantro,

DIRECTIONS:

1. Season and bake or pan-fry chicken breast and then shred. (You could also use rotisserie chicken!)

2. Add the chicken, enchilada sauce, and chicken broth into a crockpot and cook on low for 5 hours.

3. Then add the half and half, colby jack, cream cheese, and salsa verde. Continue to cook on low for at least an hour or until you’re ready to eat.

4. Top with avocado, fresh green onions, and cilantro!

5. Serve with tortilla chips or jalapeno cornbread muffins.

I highly HIGHLY recommend this soup! Big kept going back for seconds and thirds and then took it in his lunch the following day. We both agreed that it would probably be pretty tasty if we added some black beans too; maybe next time!

If you try this, let me know how you like it!

xx, Riss

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