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!
Creamy Chicken Enchilada Soup
4 chicken breasts ( cooked and shredded )
2 – 14.5 oz cans chicken broth
2 – 15 oz. cans mild green enchilada sauce
2 – 4 oz. cans diced green chiles
⅔ cup water
1½ TB cumin
TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup corn ( thaw out )
⅔ cup instant rice
1 – 8 oz. bar cream cheese ( cubed )
Monterrey Jack Cheese
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 half hour. Once half hour has passed, add rice and cook for another 20 minutes. Add salt and pepper to taste and top with Monterrey Jack Cheese, chopped cilantro, sour cream and lime! Serves 4-6.