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1
Pour the chicken broth into the crockpot and switch it on to low.
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2
You will never need to go to high for this recipe.
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3
(If you do, you can eat out the burnt cheese as you stand there in the kitchen.
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4
I learned this from experience!
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5
).
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6
Add the chicken and cook until the meat is falling off the bone (at least four hours, because it's also about rendering fat, juice and flavor from the chicken itself); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin.
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7
Refrigerate the chicken.
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8
Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro.
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9
Cook for 2 hours at minimum.
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10
Add back the chicken meat, cut from the bone and shredded with a fork.
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11
Cook for a few hours, however long you need between tasks.
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12
At this point, you can let it cook overnight.
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13
Taste the soup.
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14
Add coriander and cumin to taste.
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15
Add the diced Anaheim peppers and cook until the peppers are softened, at least 4 hours.
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16
Add cheese, a bit at a time, diced as finely as possible.
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17
This part you have to watch and stir constantly - the cheese needs to become completely melted into the soup for its salt and the overall thickness and richness it will add to the soup.
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18
Continue to cook after cheese is completely integrated, about 30 minute.
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19
Add tortilla chips and let soup cook further, until the chips disintegrate a bit.
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20
The chips will provide additional salt and will also thicken it to an almost stew-like consistency, which is the point of any crock pot soup as I see it.
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21
After all this has been done, re-taste the soup.
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22
You shouldn't need a bit of salt, but if you do, now's the time!
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23
Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream.
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24
Other great toppings: fresh, chopped scallions; queso fresco; chopped onions of a color other than the one you used in the soup; crunchy tortilla chips.
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25
Slainte!
