Smoky Chicken and Sherry Soup

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 12 cups dry sherry
• 1 cup chicken stock
• 6 garlic cloves
• halved
• 1 large onion
• quartered
• 4 ounces canned diced green chiles
• 2 (15 ounce) cans diced tomatoes
• 14 cup heavy cream
• 12 teaspoon salt
• 14 cup monterey jack cheese
• fresh cilantro
• for garnish

Instructions

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