-Courtesy of Matt Holdeman, Holdeman ABF Poultry
Here is a great soup recipe to use with the bone in split breasts that are on sale this month. Enjoy.
Chicken Enchilada Soup
1 onion
1 clove garlic
1 Tbsp. oil
1 (4 oz) can green chilies
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
1 1/2 cup water
1 bone in capon breast
2 tsp worcestershire sauce
1 tsp cumin
1 tsp chili powder
10 corn tortillas
1 1/2 cup Velveeta, Cheddar, or Monterey Jack cheese
Saute’ onion and garlic in 1 tablespoon oil. Add green chilies, broth, water, Worcestershire sauce, cumin, chili powder, and 1 bone in capon breast. Simmer for 1 hour or until chicken is fully cooked and flavored through. Debone and cube chicken and place back into the broth. Cut corn tortilla into half inch strips. Add tortilla strips, one 10.5-oz can cream of chicken soup, and cheese. Heat through until cheese is melted. Add cayenne pepper if you want some spice. We prefer eating this soup with crushed tortilla chips instead of crackers.