I’m always looking for different ways to make soup at our house. During the fall and winter, soup is on our table almost every other night. On this particular evening, I decided to make a soup that tasted like a chicken and spinach enchilada with sour cream sauce. Mission accomplished :).
This recipe serves four.
1 pound of chicken breasts (frozen or from the fridge, it doesn’t matter!)
1 box of frozen spinach, defrosted and all excess liquid squeezed out
2 cups chicken stock
1 (4 oz) can of chopped green chiles
1 (10 oz) can of cream of mushroom soup
2 cups of tomatillo or green chile salsa
1 (15 oz) can of great northern beans, drained and rinsed
1 (1 oz) packet of dry ranch seasoning mix
2 cups of shredded Monterey Jack cheese
chopped green onions to garnish
sour cream to garnish
tortillas to serve alongside
In your slow cooker, combine the first 8 ingredients together. Cover and cook on high 3 to 4 hours or on low 7 to 8 hours. Right before serving, remove lid and shred chicken right inside slow cooker using two forks.
Ladle soup into bowls and garnish with cheese, chopped green onions and a big dollop of sour cream. I serve my soup alongside warmed up flour tortillas…this way it tastes like you’re eating enchiladas, but you’re really eating a yummy (and oh so simple!) soup.
That’s it! Dinner is done!
As for the chicken, since you’re cooking it in the slow cooker, it doesn’t matter if you’re using frozen chicken or chicken from the fridge, it’s going to cook up just fine either way.
Throw the ingredients in first thing in the morning and by supper, your dinner is done.