Spicy Chicken Soup to Warm the Soul

Are you familiar with Chicken Soup for the Soul? Originally the brainchild of a pair of motivational speakers, the Chicken Soup book series was a collection of inspirational true stories told by ordinary people.

Unfortunately for the world, the founders eventually sold the company, and under new guidance, Chicken Soup for the Soul was ordered into Chapter 7 Bankruptcy. In addition to that, the they have been accused of misusing the business funds, failing to pay employees and denying healthcare. Wow – if true that is so far from the beauty that first brought Chicken Soup for the Soul to life.

So I guess it’s up to us when we’re out there on Face Book, Instgram or whatever shared media you choose. I will admit, sometimes when I’m on Social Media, I say things that are not 100% uplifting. It’s a reactionary thing. I love words. But words when misused can be poison. Most of the time, I am kind with my words. But when provoked, when hurt, when frightened, I can destroy those I see as a threat with only a few well chosen words. Realizing this, I’ve prayed on it a lot. I’m getting better at walking away rather than speaking. There is a difference between speaking up in the face of injustice and speaking out in anger. Compassion and kindness should never be thrown aside.

Smile even when you feel empty inside. Lend a hand even when you are too tired to move. Give thanks even when you feel you have nothing. Be the light in the darkness.

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The weather is turning now. The leaves are finally beginning to fall. It’s soup season. This bowl of soup is not only rich but has a Tex-Mex kick that will warm you all the way to your toes. Liquid hugs to be ladled out in large portions. Enjoy!

Tex-Mex Chicken Enchilada Soup
1 large boneless Chick Breast
Southwest Seasoning Blend to taste
Salt to taste
Black Pepper to taste
Olive Oil as needed
1 cup Sharpe Cheddar Cheese, grated
1 cup Oaxaca Cheese, grated
1 (10 oz) can Cream of Chicken Soup
1 (4 oz) can Diced Jalapeño Peppers
1 (15 oz) can Whole lack Beans
1 (10 oz) can Hatch Tex-Mex Red Enchilada Sauce
3 cups Milk
Tortilla Strips for garnish
Pickled Jalapeño Peppers for garnish

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

Drizzle a little oil in a large skillet to coat the bottom. Heat skillet over medium eat. Cook breasts until just cooked through, about 2 minutes per side. Remove from skillet, let chicken cool to the touch, then dice into bite-size pieces. Set chicken aside.

Grate cheeses, set aside. In a large saucepot over medium heat, mix Cream of Chicken Soup, Jalapeños and milk. Bring to a low boil.

Add Enchilada Sauce. Stir to blend well. Let simmer 10 minutes.

Add chicken. Dump cheeses into the soup mix. Stir constantly over medium-low heat until heated through and the cheese has melted into the soup. Continue to cook until warmed through and bubbly. If the soup is too thick, add more milk a little at a time until desired consistence is reached. Remove from heat.

Ladle soup into bowls. Garnish this spicy soup with tortilla strips and Jalapeño slices as desired just before serving.

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The LORD watches over the lives of the wholehearted;
their inheritance lasts forever.
By the LORD are the steps of a man-made firm,
and He approves his way.