I leave New York today and as always I’m sad to leave this city. From the constant bustle of people to the food to simply the surrounds, NYC is a one-of-a-kind place. When I lived in Los Angeles, New York was an escape for me. It is the direct opposite of LA. While there are millions of people in Los Angeles, you can find yourself on a quite street all alone but this isn’t the case in New York. There are also seasons. Something you definitely don’t get in LA. Los Angeles will always be my home in a way, and New York will always have a special place in my heart. It is my number two city.
I didn’t plan on sharing this recipe. In fact, this recipe was a flop. I was trying to make an enchilada stack but added way to much liquid to my crockpot. I decided to add a little more stock and serve it as an enchilada soup just for my family. Well I gave my nieces a little try because I was worried it was too spicy for them. Instead of the reaction I expected, they bugged me for the next hour to have more! I ended up snapped a few pictures but was still on the fence. My skepticism was swept away when I tasted the finished product. Not to mention my nieces went back for three servings and announced this was their favorite meal of mine to date. With that glowing recommendation how could I not share! Yes I do realize it is still summer and this is a soup, but hey sometimes you are just craving soup.
- 2 1/2 pounds chicken breasts or thighs
- 12 oz can diced tomatoes
- 1 chopped onion
- 3 garlic cloves, minced
- 4 oz can green chilis
- 2 tbls chili powder
- 1 1/2 cups chicken broth
- 1 tbls cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- In a blender, combine all ingredients except chicken and tomatoes.
- Then pulse in tomatoes, but only a few times. You want a little bit of a chunky sauce.
- Place chicken in the bottom of your crockpot and pour sauce over it.
- Cook on low for 7 hours.
- Shred chicken and return to crockpot for 30 minutes.
- Optional but delicious top with guacamole!