Chicken Enchilada Soup

One of my favorite snack foods every is Harry and David's Pepper and Onion Relish. Every year my mom and I split a case of the stuff and it usually lasts for a couple months. I usually just use it as a dip for chips, but there are 4 recipes on the jar I have always wanted to try. I finally got around to trying one this past week and while it was very good, I think I like the relish better just by itself! This recipe made enough for 2 bowls of soup, which we ate with warm crescent rolls.



Chicken Enchilada Soup
Source: Harry and David

1 Tbsp. vegetable oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 cup Pepper and Onion Relish
1 1/2 cups chicken broth or stock (I just used the whole can)
1/2 cup cream (I used fat free half and half)
Salt to taste
3/4 cup Monterey Jack cheese
Optional: 1 cup cooked chicken breast, diced
My addition: 1 or 2 chopped scallions for garnish

Heat oil in a pot over medium heat and saute onion and garlic. Add relish and chicken broth and cook with pot covered for 15 min. over low heat. Add cream, salt, and chicken (optional) and simmer another 8-10 minutes over low heat. Stir in cheese and serve hot. Ladle into bowls and top with scallions.