This recipe was sent to me courtesy of Kiki. This time last year she and I were cooking up a storm in her kitchen and let’s face it: I kind miss those times. Kiki made this earlier in the week and sent me a picture text. It looked so good I had to run out and make it. As immediately as possible.
- 4 boneless, skinless chicken thighs
- 1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 2 15-ounce cans of diced tomatoes, including juice
- 1/2 – 1 c. chicken broth
- 1 tsp. cumin
- Kosher salt and pepper
- tortilla strips
- 2 T. chopped cilantro
- 1/2 c. shredded Monterey jack cheese
- 1 avocado diced and tossed with lime juice to prevent browning
- 1 lime, cut into wedges
- Place chicken in Crock-Pot.
- In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
- Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
- Just before serving, add tortillas and cilantro to Crock-Pot. Stir to incorporate. Adjust seasoning to taste.
- Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
- 2 jalapeños, chopped
- 6 extra cloves of garlic, chopped
- 1 c. Sauvignon Blanc
- 1/4 c. half-and-half
I also substituted boneless skinless chicken breasts for thighs (because I wasn’t reading the directions carefully) and blended the ingredients after the chicken was cooked but before it was shredded (again because I wasn’t reading the directions carefully).
Adding the two jalapeños made this soup hot. Really hot. Also, you don’t need to make this dish in a CrockPot, which Sis pointed out when she asked me why I was cooking it in a CrockPot and I replied with, I don’t really know.
I ended up transferring it to a pot after blending the ingredients. Mainly because I had to blend in batches and needed a different place to put the blended soup. I thought adding wine to the soup was a good idea – but probably not if you’re going the CrockPot route. The wine didn’t cook out as much as I would have hoped. Still (overall) – a good soup so spicy it will clear your sinuses.