Chicken Enchilada Soup

This Chicken Enchilada Soup is made in the crock pot, making it the perfect soup to serve any time of year. Packed with chicken, green chilies, corn and more yummy ingredients!

4 chicken breasts, cooked and shredded

2 14.5 oz. cans chicken broth

2 15 oz. cans mild green chili enchilada sauce or homemade

2 4 oz. cans diced green chilies

2/3 cup water

1 1/2 Tbsp. cumin

1 Tbsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

2/3 cup corn

2/3 cup instant rice

8 oz. cream cheese, cubed

salt & pepper to taste

Monterrey jack cheese

Place chicken broth, enchilada sauce, green chilies, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in the slow cooker, turn on high. Cook 3 1/2 hours.

Add corn, rice, cubed cream cheese. Stir and cook for another 30 minutes.

Season with salt and pepper to taste. Top with cheese and serve with Fiesta Cornbread, if desired.

Serves 6

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