With July comes an abundance of fruit and vegetables from the garden. So I am going to use some of my delicious produce to make July’s Soup of the Month. Chicken Enchiladas are a family favorite and Chicken Enchilada Soup with Fresh Salsa mimics the taste of this wonderful dish.
You can find all of the produce needed for this soup at your local farmer’s market even if you aren’t growing it in your garden. Here are some of the fruits and vegetables that are abundant in July.
Produce in July…
Vegetables:
- Herbs
- Onions
- Tomatoes
- Peppers
- Green Beans
- Zucchini
- Kale and other leafy greens
- Broccoli
- Cucumbers
Fruits:
- Apricots
- Blueberries
- Raspberries
- Cherries
- Strawberries
- Peaches
With so much produce it’s easy to eat fresh from your yard, garden and farmer’s markets. There is something magical when you can walk out your back door and pick your dinner.
This soup and salsa contain onions, tomatoes, peppers and cilantro from my garden. Make a batch to serve for your next taco night as a first course. Or serve with a salad and fruit for a full meal.
The salsa also can be used for many meal options even without the soup. Serve it with tacos or traditional enchiladas. Or use it as an appetizer with tortilla chips. Put it on your taco salad. Also a quart size jar makes a great hostess gift as well.
Like a chicken enchilada in a bowl.
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1-2 cloves garlic, minced
- 2 chicken breasts
- 3 cups chicken broth
- 1 cup green enchilada sauce
- 1/2 can cream of chicken soup, undiluted
- 1 cup cheddar cheese, shredded
- dash pepper
- 1/2 tsp cumin
- 4 corn tortillas, cut into 1 inch squares
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 2 large tomatoes, chopped
- 1 chili pepper, mild or hot
- 1/2 cup cilantro, chopped
- 1 lime, squeezed
- salt, to taste
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Saute onions and garlic in oil until tender.
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Add broth and chicken breasts. Simmer until the chicken is completely cooked. Remove chicken and allow to cool slightly. Chop or shred chicken.
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Stir the green enchilada sauce and cream soup into the broth. Heat through. Slowly add grated cheese and whisk to melt.
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Add in the cooked chicken, pepper and cumin. Simmer about 10 minutes until warmed completely.
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Add the tortilla pieces and cook for another minute or two until heated.
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Mix all the vegetables and cilantro. Add lime juice and salt. When soup is ready to serve add a tablespoon of salsa on top of bowl.
