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“A delicious unique flavor in this creamy pureed soup. Serve with a nice salad and some crusty bread... Delish.”
7hrs 15mins

Ingredients Nutrition


  1. In a medium sauté pan, brown chicken breasts, place in a slow cooker.
  2. Add to the slow cooker, chicken stock, one cup of the sherry, garlic, onions, green chilies and tomatoes. Cook on low for 5-6 hours.
  3. Remove chicken from slow cooker, shred and set aside. Add the remaining 1/2 cup of sherry, turn slow cooker on high for one hour.
  4. In two batches, ladle soup into a blender and puree. Pour soup back into slow cooker, stir in heavy cream and shredded chicken. Let simmer for 15-20 minutes.
  5. Top with shredded Monterey Jack cheese and fresh cilantro -- Enjoy!
  6. To reduce fat, you can omit the heavy cream and cheese, flavor is still very good.

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