Ann Cox Eastes from Kroger shared recipes for two fall soups. (see recipes below) For more recipe ideas, visit www.kroger.com.
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GREEN ENCHILADA CHICKEN SOUP
1 (28-oz) can green enchilada sauce
1 (32-oz) carton chicken stock or chicken broth
¾-1 c green salsa (salsa verde)
1 (8-oz) pkg cream cheese or reduced fat cream cheese, softened
2 ½-3 c shredded Monterey Jack cheese, cheddar or Simple Truth Organic Mexican Style
Blended Shredded Cheese
1 ½-2 c cooked and chopped or shredded chicken
Salt and pepper to taste
¼ c Sour Cream
chopped cilantro
Combine enchilada sauce, chicken broth and green salsa in a large, heavy saucepan. Cook over medium heat until mixture becomes hot and almost to a boil. Whisk in cream cheese, continually stirring until mixed and melted. Add Monterey Jack cheese, whisking until melted. Add chicken and cook over medium-low heat, making sure the cheese has melted. Season soup with salt and pepper if desired. Top each serving with a dollop of sour cream and chopped cilantro for garnish. Yield: 4-6 servings ** For additional spice add cumin or hot sauce.
BUTTERNUT SQUASH SOUP
½ c chopped onion
2 T Extra Virgin Olive Oil
1 T fresh chopped sage or 1 t dried, minced sage
4 c Chicken Stock or chicken broth
3 c butternut squash, peeled and chopped
1 (8-oz) pkg cream cheese or reduced fat cream cheese, softened
½ c croutons
¼ c bacon crumbles
Saute onions and sage (if using fresh) in olive oil in a large, heavy saucepan. Add chicken broth, squash and dried sage if using instead of fresh. Bring to a boil and simmer until squash is cooked (about 30-45 minutes). Place soup in a blender or food processor with softened cream cheese and puree until smooth; season with salt and pepper if desired. Sprinkle hot soup with croutons and bacon. Yield: 4-6 servings
