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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Course: Dinner, Soup

Cuisine: American, Mexican, Tex-Mex

Keyword: Chicken Enchilada Soup, Fall Soup Recipes

Prep Time: 30

Cook Time: 4

Servings:

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.