Hold those tears! I know we're coming to the close of this year's soup week, but it's okay! For one, there are all sorts of yummy recipes from this year to try out:
- Lasagna Soup
- Caramelized Shallot Soup
- Loaded Potato Soup
- Minestrone AND Focaccia
- Chickpea Curry Flamingo Soup
For today's soup post, I had grand ideas to introduce you to my Chicken Enchilada soup. I really did. But when I made it earlier this week, well, friends, it was nasty. (I'm not joking. It really was. I HATE throwing away food, but I seriously threw away the entire pot because I couldn't stand the idea of anyone actually eating it.) So, I'll instead link up to another recipe for chicken enchilada soup, and when/if I get up enough courage to try again, I'll post the recipe.
When I first started mulling over ideas for my personal theme for this year's soup week, one of the earliest ideas I stumbled on was converting my chicken enchiladas into soup form. Fun, right? Then, when I happened to be looking through dinner recipes for ideas, I discovered someone else had already made one. Dude! Never fear, the version I made uses a much different ingredient list, and this one looks tasty. I make my own enchilada sauce, so I have an aversion to using a canned version, but that shouldn't stop you, unless you have similar qualms.
And, if you have a soup you'd like to share with the class--no really, it would be awesome--please link up! Super fun, right? Right.