El Pinto Green Salsa Chicken Enchilada Soup

I started being obsessed with soup last winter. I kept trying to drag soup season out, wanting to convince myself that it was still cold enough to be serving soup to my family. But eventually spring warmed up and summer approached and I had to admit that soup season was over.

But now it's back, almost. I bought all of the stuff to make my favorite soup about a week and a half ago, but then it warmed back up and I couldn't serve it to my husband who just rode a bike home for 30 minutes in 80 degree weather. But today, today I woke up to thunder and lightening. And even though it stopped raining early on, it never got above 60 degrees. A bit of a stretch, but we had soup for dinner, nonetheless. Mmmm... I wonder how many nights in a row I can serve my husband soup for dinner without him complaining. And how many alternate dinners I can create to feed my kids since for the most part, they won't eat soup.

Here's one of my favorite recipes:

El Pinto Green Salsa Chicken Enchilada Soup

Ingredients:
3/4 of a 3 lb. bag of chicken tenderloins
Lawry Seasoning Salt
celery salt
chili powder
garlic salt
pepper
2 jars El Pinto mild green chili salsa
1 bag frozen white corn
3 cans chicken broth (plus all the drippings from the cookie sheet)
2 cans white beans - drained
2 cans black beans - drained
2 - 8 oz. cream cheese - cubed
cheese
sour cream
tortillas or tortilla chips

Directions:
Put chicken on foil covered cookie sheet and season with the five spices. Bake for 1 hour at 350. Save drippings from pan.

In a pot, add 2 jars salsa, corn, chicken broth, chicken drippings, chopped/shredded chicken, white beans, black beans, cream cheese. Warm soup and serve with cheese, sour cream and tortilla chips. (I like to tear of tortillas and add them for the last few minutes of cooking as well.)