CHICKEN VERDE SOUP

It's Fall Soup Time!

Chicken Verde Soup Is Belly Warming & Delish.

Both Creamy and Zesty.

Chicken Verde soup is so easy to whip up. It has a creamy broth of

Salsa Verde, cheese, Mexican style hominy and tender chicken.

Simply Simmer & Enjoy!

In a large dutch oven saute one onion in olive oil over medium heat.

Chop up 3 cloves of garlic or cheat with Trader Joes 

frozen fresh garlic and toss into the pot.

Chop up two or three tomatitos and add to the pot.

Saute all the vegetables till just tender.

Sprinkel in one teaspoon of Cumin.

Salt & Pepper to taste.

Pour 24 oz of chicken broth into the pot on medium heat.

Grab your favorite green Salsa and tumble in about 4 oz. 

Pour in 28 oz. of Enchilada sauce to the pot.

Bring the pot to a boil then down to a simmer.

I used two roast chickens for this soup... the more chicken the better.

Shred up all the chicken into nice bite size pieces.

Toss all the chicken into the simmering pot.

You can't have a soup without two bay leaves.

Pour in a cup of room temperature half & half or full cream.

More richness with 4 oz. of room temperature cream cheese into the pot.

Shred up one cup of Monterey Jack cheese and throw it into the pot.

Heat till all the cheese is melted.

Toss in about a 1 1/2 cups of Mexican hominy or as much as you like.

Squeeze in the juice of one lime.

Throw in some Cilantro!

Have a taste because you may want it a little more HOT.

I started by making it mild. It you want it even hotter you can add

in more salsa or a green chile sauce. It is very difficult

to remove spicy heat, so start with mild :)

Serve and enjoy Chicken Verde Soup topped with...

Sour Cream

Avocado

Cilantro

Green Onions

Radishes 

It's fall so get your soup simmering and share with friends.

Have a sip of my soup. YUM!

Enjoy!