One of my lovely gifts from the recent What's Cooking Summer Gift Swap was a jar of Harry and David Pepper and Onion Relish. Thankfully, it came with a host of recipe ideas! As soon as I saw the Chicken Enchilada Soup, I knew that is what we'd be having.
To add more flavor, we grilled the chicken using an Emeril's Essence spice rub before cutting up for the soup. Also, to cut down on the fat a little, I used one can of evaporated milk in place of the cream. It certainly isn't the prettiest soup, but wow, the flavors are great! The relish has a sweet heat to it that really makes the soup dance. I'm actually a little sad now, because I increased the recipe to use up the whole jar of relish (and to ensure there'd be leftovers!), and now I don't know how to make this without the relish. It definitely took the soup to a different level. I suppose this is where I am supposed to put my thinking cap on and start experimenting!
Chicken Enchilada Soup
Source: Harry and David
~1 Tbsp vegetable oil
~1/4 cup chopped onion
~1 clove garlic (if you read my blog with any frequency, you know I tripled that)
~3/4 cup Pepper and Onion Relish
~1 1/2 cup chicken broth
~1/2 cup cream (or one 5 oz can evaporated milk)
~salt to taste (I used about a tablespoon of tomato/chicken bouillon)
~3/4 cup Monterey Jack Cheese, grated
~1 cup cooked chicken breast, diced
~1 plum tomato, diced (my addition)
Heat oil in pot over medium heat and saute onion and garlic. Add relish and chicken broth and cook with pot covered for 15 minutes over low heat. Add cream, salt, (tomato) and chicken and simmer another 8-10 minutes over low heat. Stir in cheese and serve hot.