Ok Parts this would be my attempt at the soup. Neither of us are white meat fans so thighs it would be. There looks to be a total of 6.5 cups of liquid. I'm also not a crock pot cooker so I'd use a regular soup pot.
Meat and Stock:
Thighs 3# +/-
Carrot 3 ea.
Celery 3 stalks
Garlic 4-5 cloves, or chef's choice +/-
Knorr's Chicken Bouillon 3 TBL. ( sounds like a lot but it contains all the salt I'd use )
Bay leaf 3-4
Bring to a boil, add thighs and cook till done.
Remove thighs, cool and chop or shred. Puree and strain stock.
Enchilada Sauce:
Tomatillo 6-7 good sized med.-lg.
Poblano 3 ea.
Jalapeno 3 ea.
Green Onion 1 bunch
Cilantro 1 bunch for this I only use the stems, reserve the leaves for garnish
Mex. Oregano 1 tsp. I don't substitute Italian, Mexican or omit
Cumin 1 tsp.
Coriander 1 tsp.
Black Pepper 1 tsp.
Combine all, boil, puree and strain.
For the boiling liquids I'd go with 2, 24oz. Shiners or Lone Star but water is suitable.
Combine the stock, sauce and meat. Bring to a simmer, melt in cream cheese, mont. jack cheese and heavy cream. Adjust seasoning if needed and enjoy.
This like any recipe is just a working outline. You can increase, decrease, substitute or omit most anything you like or don't like.
