Creamy Green Chile & Chicken Soup

While grocery shopping the other day I saw that Swanson has a product called Cream Starter. I thought I’d give it a try and see if it’s any good.

Dinner tonight was a creamy green chile and chicken soup prepared in a slow cooker. It doesn’t get much easier than this.

.5 lb chicken breast, cut into small pieces
1 small potato, cubed
1 small celery stalk, sliced
1 small carrot, chopped
4 mushrooms, sliced
Roasted Pueblo chiles, a lot of them
Swanson Cream Starter
Oregano
Paprika
Colby Jack & Monterey Jack shredded cheese, for topping prior to serving

Place the chicken in the bottom of the slow cooker.

The next layer will be the potatoes, celery and carrots. (The mushrooms will be added later.)

Add the roasted Pueblo chiles. See all of those seeds? Heh, yep we like it on the spicy side.

Pour the container of Swanson Cream Starter over all of it. Sprinkle with oregano and paprika. Set the slow cooker to high for 3 hours.

After 3 hours, turn the heat down to low, give the soup a really good stir and add the mushrooms. Stir again. Let it continue to cook on low for 1 hour.

15 minutes before dinner is served, a La Brea Bakery Take & Bake loaf of bread went into the oven.

Ladle up the soup into bowls and sprinkle with some Colby & Monterey Jack cheese.

Look at all of the chunky goodness in there.