Cheesy Chicken Enchilada Soup

Hello. Welcome to the 23 day of March. It’s a cornucopia of National Days. Take your pick – everything from Ag Day to Tamala Day. Last year we went with Chips and Dip Day with a Spicy Chorizo Dip complete with our own chips. It was delicious.

This year I thought it might be fun to touch on an interesting National Day, one that’s a bit scary and doesn’t provide much inspiration for a tasty dish. Have you ever heard of National Near Miss Day? March 23rd commemorates the day the entire Earth faced a near miss when a massive asteroid (4581 Asclepius) nearly hit us. National Near Miss Day celebrates the day in 1989 that 4581 Asclepius flew right on by, missing earth by 500,000. In the scheme of the universe, that was a close call. Even more unsettling is the fact that scientists didn’t discovered the asteroid until March 31– nine days after its closest approach to Earth.  Geophysicists estimate that a collision with Asclepius would release energy comparable to the explosion of a 600 megaton atomic bomb. A collision would have had catastrophic effects on our planet. Not good.

But have no fear, Bruce had our backs.

Okay, so Hollywood to the rescue might not give us much comfort, but a nice bowl of Enchilada Soup sure would. And this soup would make an amazing dip, too. Enjoy!

Cheesy Chicken Enchilada Soup
1 large boneless Chicken Breast
Southwest Seasoning Blend to taste
Salt to taste
Black Pepper to taste
Olive Oil as needed
1 (10.75 oz) can Cream of Chicken Soup
1 (19 oz) can Green Enchilada Sauce
1 (4 oz) can Diced Jalapeno Chili Peppers
2 cups Milk
1 cup Sharp Cheddar Cheese, grated
1 cup Oaxaca Cheese, grated
Tortilla Strips for garnish

Cut breast in half or thirds lengthwise depending upon thickness to create thin cut breasts. Season generously with Southwest Seasoning, salt and pepper.

Drizzle a little oil in a large skillet to coat bottom. Heat skillet over medium heat. Cook breasts until just cooked through, about 3 minutes per side. Remove from skillet, let cool to the touch, then dice into bite-size pieces. Set aside.

In a large saucepot over medium heat, mix Cream of Chicken soup, enchilada sauce, Jalapeno chilis and milk. Bring to a low boil.

Grate cheese, add to the saucepot. Cook on medium-low, stirring occasionally, until heated through and cheese has melted.

Add chicken, continue to cook until warm and bubbling. If soup is too thick, thin with a little milk.

Ladle soup into bowls. Season with fresh black pepper. Garnish with tortilla strips just before serving.