So I’m back on the Keto bullshit.
I say bullshit with love, I promise. Keto is pretty fucking easy to stay on and the literal only way I can transition from eating ALL the bullshit to eating like a reasonable human who is fueling their bod.
Don’t get me wrong, I’m all about gluttony. But I’m also an addict, and I spiral into a pattern where I’m eating to discomfort and putting more weight on than my body and its rotting joints are comfortable with.
One thing I miss sometimes is soup. Which hey, guess what? THAT’S STUPID, BECAUSE SOUP IS PRETTY EASY TO MAKE INTO KETO AWESOMENESS.
What’s great about this soup is it’s not super labor intensive. Which is what I needed because, at this writing, I have some sort of plague that I’m trying to shake and a whole bunch of work was not on the docket.
Without further adieu…
Creamy Green Enchilada Chicken Soup
INGREDIENTS
2-1/2 lbs boneless, skinless chicken thighs
1 28 ounce can green enchilada sauce
24 oz chicken broth (homemade after you’ve cooked down the carcass of a costco rotisserie chicken is best, but hey…a container from the soup aisle is fine, too.)
1 cup heavy cream
2 cups Monterrey Jack cheese (hard to find already grated, but an 8 oz brick yields enough when grated)
4 oz cream cheese
4 oz salsa verde (green salsa)
Salt and pepper to taste
Garnishes: Sliced avocado, grated jack cheese, chopped green onion, sour cream, cilantro, some sort of red salsa or pico de gallo, jalapeno slices.
DIRECTIONS:
Measure out your chicken – I mean you don’t have to, but I did.
Tada!
Dump it into a large pot on your stove with the chicken stock.
Bloop.
Bring to a low boil and then reduce heat and simmer until it falls apart easily, about three hours give or take.
What the hell are YOU looking at?
You can also toss it in your slow cooker at low and ignore it all day or overnight if that’s your jam.
Your thighs look soft and ready…
When chicken is cooked down, take two forks and shred it all to hell.
That’s about right.
Add your heavy cream, jack cheese, cream cheese, enchilada sauce, and salsa verde.
Almost there…
Simmer on low stirring occasionally until everything’s all melted and jives together.
Aw yeah…
That’s it.
Really. That’s it. Isn’t that great?
Garnish with whatever the hell you want, but I personally prefer all the “optional garnishes” I mentioned above. Especially the sour cream and the green onions…oh and the red salsa. The soup in and of itself is amazing, but the contrasting flavors added to it really brings it all together.
Enjoy!