Monday did not go as planned as if Monday’s ever do. I took a bite of chicken for lunch which led to a day of not being able to swallow anything a 3 hour trip in urgent care followed by a 4 hour stay in the ER which ended with a midnight scope and removal of a 2.5 cm piece of chicken stuck in my esophagus. See? told you Monday didn’t go as planned. so in the spirit of chicken and only eating liquids the next few days I thought I would share this awesome and simple soup that I made last week in the slow cooker.
I think you could make this soup faster by poaching some boneless chicken breast but I love the way an all day stew brings out the flavors of the chicken. I also like to have dinner pretty much ready by the time I get home from work.
There is a restaurant in Grand Rapids called the Winchester that has a pork green chili on the menu sometimes. It’s so good and it’s an outrage when they take it off the menu but it usually reappears come fall. I had a craving for it the other day but didn’t feel like a drive in to GR so I used what I had at home.
Here is what you are going to need.
1 quartered whole chicken
1 large onion, diced
1 large green pepper, diced
1 cup of pickled jalapeños, drained
28oz of salsa verde
4 cups of chicken broth
1 4oz can of green chilies
2 15oz cans of northern beans, rinsed and drained (do right before you are ready to eat)
1/2 cup of sour cream
optional toppings : sour cream, crushed chips, cheese, cilantro
1. In a slow cooker add the chicken, onions, jalapeños, peppers and chiles in the slow cooker. Pour the salsa verde over top. Cover and cook on low 5-6 hours.
2. Remove the chicken to a cutting board and allow to slightly cool. shred the chicken with two forks tossing the skin and bones. Skim the slow cooker juices for runaway bones that might have slipped out while removing the chicken. return chicken to slow cooker.
3. Add the beans and broth and allow to cook through about 30 more minutes. Add in the 1/2 cup of sour cream. Add more if you want it creamier.
4. Add optional toppings and serve. This will make quite a bit so it’s perfect for taking as a lunch the next few days.
This soup was a little on the spicy side but we eat a lot of spice around here. I think you could substitute a mild green chili (labeled on the can) or use additional green peppers instead of a full cup of pickled jalapeños.
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recipe adapted from taste of home