Faith, Food and Family

Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started! Chicken (Green) Enchilada Soup Adapted from Instant Loss's recipe Ingredients: 1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces 1 can of chickpeas, drained and rinsed 1 large onion, diced 1 8oz package fresh mushrooms, chopped (I used baby bella) 1-2 tbsp of garlic (we like a lot, so go by your taste) 1 quart of chicken broth (I used unsalted) 1 cup of salsa verde 1.5 cups of corn 2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach) Handful of chopped cilantro (have additional on hand if you would like ...

I know it's summer but it hasn't been as hot here and I was wanting chicken noodle soup. My tummy hasn't felt great today. Not sure if it was something I ate or a virus. And one of the things I like to eat when my tummy doesn't feel as good (once I feel like eating anyway) is potatoes diced and boiled in chicken broth. So I thought why not chicken noodle soup! I decided to use my crockpot because I like to make a large amount at a time. That also helped not heat the house up so I can enjoy soup. My favorite noodles to use in chicken noodle soup is the real homemade dried noodles. I found these at Kroger. They're a bit more expensive so we don't eat them often. When I make this soup, I've never used a recipe. So amounts are not exact and can be played with depending on your liking. Chicken Noodle Soup 3 cans of chicken broth 3-4 cups of water 2-3 tbsp of chicken base 2-3 cups of diced potatoes 16 oz bag of frozen veggies 2-3 cups of extra veggies of your choi...