Chicken Enchilada Soup

1 onion 🧅 chopped 

5 cloves garlic 🧄 minced

1 russet potato 🥔 cubed

2 Jalapeños 🌶️ chopped

2 tablespoons chili 🌶️ powder

1 tablespoon oregano

1 tablespoon brown sugar 

2 28oz cans crushed tomatoes 🍅 with juice

4 oz shredded jack or cheddar 🧀 

1 cup broth 🐓

1 cup heavy cream

1/2 cup sour cream 

3 cups cooked chicken 🐓 shredded

3 cups corn 🌽 

1 can black beans 🫘 

1/2 cup rice

In a large pot saute onions & garlic

Stir in remaining ingredients & bring to a boil

Reduce heat & simmer 20 mins stirring occasionally 

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Mushroom Dill Chicken

 

Ingredients

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 tablespoon olive oil

1 medium onion, chopped

1 (8 ounce) package baby bella mushrooms, sliced

3 cloves garlic, minced

1.5 cups chicken broth

½ cup Greek yogurt

¼ cup chopped fresh dill

2 teaspoons Dijon mustard

4 tablespoons butter

1 tablespoon flour

Directions

Season chicken with salt and pepper and sautée for 5 minutes.

Reduce heat to medium and stir in onion until translucent.

Add mushrooms and cook, stirring occasionally, for 5 minutes.

Stir in garlic and sauté about 30 seconds.

Sprinkle flour and stir in.

Stir in chicken broth and bring to a boil.

Stir in Greek yogurt, dill, and Dijon mustard.

Stir in butter.

Reduce heat to low and simmer 5 minutes.

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Chili Verde

INGREDIENTS

7 tomatillos, husked and rinsed

3 jalapenos

2 large poblano peppers

1 serrano pepper

2 onions 

5 cloves garlic

2 pounds pork shoulder, cut into bite sized chunks

salt and pepper

1 cup broth

1 cup water

1 lime’s juice  

INSTRUCTIONS

• Remove all pepper stems
• Place the tomatillos, jalapenos, poblanos and serrano peppers on an oiled baking sheet 
• Broil on high for 20 minutes, turning after 10 minutes 
• Remove and cover with aluminum foil for 10 minutes
• Remove as much of the skins & seeds as you can
• Add the broiled tomatillos, peppers, onions and garlic into a blender and blend until smooth
• Sprinkle pork with salt & pepper then sear in a large pot oven over medium-high heat until browned
• Stir in prepared chile verde bringing to a boil 
• Lower heat, cover and simmer and for about 2 hours
• Stir in broth, water & lime juice and bring to a boil

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