Monday, February 23, 2015

Suzy's Green Chili Enchilada Soup



The other day, I was doing my grocery shopping early in the morning.

As in so early, the stockers where filling the shelves.

I kind of like it that early -- there's not all the hub-bub in the aisles or long waits at the check out line.

While shopping, I ran into a friend.

We caught up on life, chatted about the day and moved on.

When I was leaving, she was leaving too.

She called my name and asked if my family likes soup?

"YES!"

She sent me 3 emails with different soup recipes.

I've only been able to try one of them, but it was a huge success!

Suzy's Green Chili Enchilada Soup

2 large cans (28oz) green chili enchilada sauce
2 small cans diced green chilies
8 oz cream cheese
1 small onion, diced
1 1/2 cups instant rice*
1 can chicken broth**
diced chicken (rotisserie or chicken breasts that have been roasted, boiled, or baked)***
2 TBSP butter

In a large stock pan, melt the butter.  Add the diced onion and saute.  Add in the chicken broth and cream cheese, stirring until cream cheese is melted.

Add in the enchilada sauce, green chilies, instant rice, and cooked chicken.  Heat thoroughly until completely heated and rice is cooked.

*If you have left-over rice from another meal, just throw that into the soup.
**I thought it could have used a bit more chicken broth, as this is a very thick soup.
***I had frozen, left-over shredded chicken that I used.  Use as much chicken as you prefer, or have!

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