I think I could eat soup every day, especially on cold, wintry days. Green Chicken Enchilada soup has been on my mind for days. This is the recipe I usually use but there are plenty of them on the internet and most are similar. You can find them for the Instant Pot, the slow cooker and of course, the stovetop. I used the stovetop because I used home canned chicken so I didn’t need to cook it – just simmer everything and let the flavors blend.
Here’s something funny. You may remember how many cans of green enchilada sauce I ended up with in Texas. A LOT of cans – like 20 and this soup is about all I use it in. I didn’t bring everything from the kitchen to Missouri and, apparently, I didn’t bring any green enchilada sauce, which is weird.
This morning when I was getting everything out to make the soup, I couldn’t find any green enchilada sauce. I searched the kitchen pantry, I searched downstairs where I have a lot of food stored . . no green enchilada sauce. Pre-Covid, I would probably have gone to the store and got it but nope, I’ll make do without. I used a bit more salsa verde and you know what . . I think I like it better. To me, it tastes like a creamy chicken soup without the overpowering enchilada taste.
Not a great photo but it is delicious and I just removed the green enchilada sauce from my shopping cart!