Crock Pot Green Chile Chicken Enchilada Soup
Description
This great recipe will be a hit with your entire family. Put most of the ingredients in the crock pot and forget about it for 3 1/2 hours, then add the remaining ingredients. Garnish with the Monterrey Jack and enjoy.
Ingredients
4 small to medium sized chicken breasts, cooked and shredded (or 2 large)
2 - 14.5 oz. cans chicken stock/broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
⅔ c. water
1 ½ T. cumin
1 T. chili powder
1 t. onion powder
1 t. garlic powder
⅔ c. corn, if frozen, thaw
⅔ c. instant rice
8 oz. room temperature cream cheese, cubed
salt, to taste
black pepper, to taste
Monterrey Jack cheese
Directions
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Place chicken stock/broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on High; cook for 3 1/2 hours.
At the end of the 3 1/2 hours, add corn, rice and cubed cream cheese; stir; cook 30 minutes. Add salt and pepper to taste; top with Monterrey Jack cheese.
4-6 servings.