I tried a new recipe this weekend, and by that I mean that I improvised on a recipe I’ve made (and loved) previously. I’m probably the world’s worst recipe follower, partly because of unrestrained creative impulses, and partly because of a deeply rooted unwillingness to patronize multiple grocery stores on a single trip.
In any case, I made the “verde” version of an enchilada chili recipe that my family has been using for years. I recommend you check out the original recipe link, because the photos are infinitely more beautiful than the one I’m sharing, as mine do not pay appropriate homage to the delicious flavor of this soup. As disappointing as it is that I will never have a career as a food photographer, I’m resigned to enjoy the beautiful artwork of bloggers like Chelsea, from Chelsea’s Messy Apron, and similarly enjoy their fabulous recipes. I love this one, improvisations included, and I hope you do, too!
Enchilada Verde Chili (Double Recipe)
- 1 can (20 ounces) green enchilada sauce
- 1 Jar (16 ounces) salsa verde
- 1 can (4.5 ounces) diced green chilis
- 2 cans (15 ounces) chili beans in mild chili sauce
- 2 cans (15 ounces) pinto beans, drained and rinsed
- 2 cans (15 ounces) corn, drained and rinsed
- 3 pounds boneless skinless chicken thighs
- 4 cups chicken or beef broth
- 2 packages (8 ounces) cream cheese, softened
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon white (or black) pepper
- 1 teaspoon crushed red pepper flakes
In a large crock pot, mix together salsa, enchilada sauce, and spices. Add raw chicken, beans, corn, diced chilis and chicken broth. Cover and cook on low for 5-8 hours, until chicken is cooked through and tender.
Remove chicken from chili, dice or shred, and return to crock pot. Cube the softened cream cheese and add to the crock pot. Mix vigorously until melted and smooth.
Top with shredded cheese, sour cream, cilantro, and lime.
Note: it also goes well with tortilla chips and another Patriots Superbowl victory…