4 boneless skinless chicken thighs
32 fl. oz Chicken Broth
32 oz. Verde Enchilada Sauce
Large jar Chile Verde Salsa
2 small cans diced green chilies
1 diced yellow onion
salt and pepper, to taste
1 tbsp. olive oil
2 cans white beans, drained
1/4 cup white wine (remember to choose a white wine you like to drink)

Optional:

Avocado
Sour Cream
Shredded Monterey and Jack cheeses
can of medium pitted black olives

Heat oil in pan. Add diced onion and cook until clear.

Chop chicken into half bite-sized pieces and add to pan with onion--brown chicken.

Once browned, empty chicken and onion into pot (or Crock-pot). Pour wine into pan and stir removing all the good crispy bits from the bottom of the pan. Pour all other ingredients into the pot (or Crock-pot), including the Crispies and wine in the pan. Cover the pot (or Crock-pot) and let simmer for one hour (Crock-pot, 3 hours).

The longer it cooks, the better it tastes.

Presentation:

Thinly slice the Avocado.

After pouring each bowl: Sprinkle the top of the soup with shredded cheese place three slices of avocado fanned, in the center, on the top of the soup. On top of that, place a dollop of sour cream. Add one black olive to the dollop of sour cream.

This recipe is a deconstruction of the Chicken Enchilada Verde recipe.

Submitted by: Richard