Calhoun boys tie Coahulla Creek 3-3
The Calhoun boys soccer team (2-2-2) tied Coahulla Creek 3-3 on Friday. Scoring for the Jackets was Edward Soto (2) and Cristian Delgado. Delgado also provided an assist.
Around this time last year I shared with you all a recipe for my husbands thenfavorite meal, Chicken Pot Pie. This year, I’ve got a new husband-approved recipe to share with you that just so happens to be perfect for the weather: Salsa Verde Chicken Soup.
Maybe it’s because COVID-19 has prevented us from taking our usual Sunday afternoon trips to restaurants where we’d normally order it, but my husband has been after me to learn to make green salsa since October. I finally perfected the recipe in November and now I’ve really outdone myself: I’ve turned that salsa recipe into one for the tastiest, most flavorful chicken soup you’ve ever eaten.
A little spicy, incredibly healthy and spicy enough to wake up the taste buds, this soup takes all the delicious flavors of freshly-made green salsa and amplifies them with the help of a quick oven roast. Tossed together with chicken broth and yummy cheeses, this soup is perfect for cold nights and even better for busy ones; it comes together with no fuss in the slow cooker.
Want to learn to make your own Salsa Verde Chicken Soup? Here’s what you need:
For the salsa:
♦ 8 medium tomatillos, husks removed, rinsed, quartered
♦ 1 medium white onion
♦ 3 garlic cloves
♦ 1 serrano chili
♦ 1 poblano pepper
♦ 1/4 cup cilantro leaves with stems
♦ 1 teaspoon salt, plus more to taste
♦ Juice from 1 fresh lime
For the soup:
♦ 2 pounds boneless, skinless chicken breasts
♦ 1 28-ounce can green enchilada sauce ♦ 24-ounces chicken broth
♦ 1 cup half and half
♦ 1 cup Monterey Jack cheese
♦ 4-ounces cream cheese, softened
♦ 4-ounces salsa verde
♦ Salt and pepper to taste
Here’s how you make it:
1. Begin by making your salsa verde. Husk and rinse all the tomatillos, then chop them in half and lay them cut-side down on a baking sheet. Chop the onion into quarters and add the quarters to the baking sheet. Add the whole, peeled garlic cloves to the baking sheet along with the serrano chile and poblano pepper. Roast everything on the baking sheet in the oven at 375°F for one hour. Once roasted, remove the vegetables from the oven and transfer to a food processor or blender. Add the cilantro to the roasted vegetables and puree until smooth.
2. Once the salsa has been made, allow it to cool in the refrigerator while the chicken does its thing in the slow cooker. Add the chicken breasts, canned green enchilada sauce and chicken broth to the slow cooker and cook on low for six hours.
3. After the chicken is cooked, use two forks to shred the chicken into small pieces. Add the shredded chicken, Monterey jack cheese, cream cheese, half and half and green salsa into the slow cooker and stir. Turn the slow cooker to warm and stir again, until the cheeses have completely melted. There will be leftover salsa verde at the end of this recipe — you can add more to the soup to your taste, or you can save it for up to one month frozen in the freezer to serve with other meals and dishes.