Smoky Chicken and Sherry Soup |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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A delicious unique flavor in this creamy pureed soup. Serve with a nice salad and some crusty bread... Delish. Ingredients:
2 lbs boneless skinless chicken breasts |
1 1/2 cups dry sherry |
1 cup chicken stock |
6 garlic cloves, halved |
1 large onion, quartered |
4 ounces canned diced green chiles |
2 (15 ounce) cans diced tomatoes |
1/4 cup heavy cream |
1/2 teaspoon salt |
1/4 cup monterey jack cheese |
fresh cilantro, for garnish |
Directions:
1. In a medium sauté pan, brown chicken breasts, place in a slow cooker.
2. Add to the slow cooker, chicken stock, one cup of the sherry, garlic, onions, green chilies and tomatoes. Cook on low for 5-6 hours.
3. Remove chicken from slow cooker, shred and set aside. Add the remaining 1/2 cup of sherry, turn slow cooker on high for one hour.
4. In two batches, ladle soup into a blender and puree. Pour soup back into slow cooker, stir in heavy cream and shredded chicken. Let simmer for 15-20 minutes.
5. Top with shredded Monterey Jack cheese and fresh cilantro - Enjoy!
6. To reduce fat, you can omit the heavy cream and cheese, flavor is still very good.
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