Creamy Chicken Enchilada
One of my favorite things to eat is SOUP! I’m not kidding, call me a grandma but it’s one of my favorite choices at any restaurant, if soup is an option, you best believe I’ll be ordering it. And there’s nothing I love more than a warm hearty soup to stay cozy with when it’s cold outside. Yum! This recipe is super easy to make and a crowd pleasure! Enjoy!
Crock Pot Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is so easy to make and such a warm hug on a cold Fall or Winter day! It's a family favorite and every time I make it, it's a hit!
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Servings: 5
Equipment
- 1 Crock pot or Dutch oven
Ingredients:
- 4 Chicken Breasts ( cooked and shredded )
- 2 14.5 oz. Can of Chicken Broth
- 2 15 oz. Can of Mild Green Enchilada Sauce
- 2 4 oz. Diced Green Chiles
- 2/3 cup Water
- 1 1/2 tbsp. Cumin
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 cup Frozen Corn ( thaw out )
- 2/3 cup Instant Rice
- 1 8 oz. Cream Cheese ( cubed )
- 1 cup Monterrey Jack Cheese Shredded
Instructions:
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH.
- Cook for 4 hours.
- After cooking for 4 hours, Add corn, and cubed cream cheese. Stir and cook for 30 minutes.
- Add rice and cook for another 20 minutes. Add your salt and pepper to taste and top with shredded Monterrey Jack Cheese!
Notes:
Add more toppings like: Frito chips, chopped fresh Cilantro, Sour Cream and Lime! Serves 4-6.
