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.

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.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

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Place the chicken in the bottom of the slow cooker.

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

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

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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.

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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.

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

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Look at all of the chunky goodness in there.

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Tags: , , ,

Categories: Soups & Salads

One Comment on “Creamy Green Chile & Chicken Soup”

  1. Tammy
    Thursday, October 2, 2014 at 4:50 pm #

    You are genius!

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