Crock Pot Green Chile Chicken Enchilada Soup
Recipes Chicken Main Dish Mexican Slow Cooker Soups and stews
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.