Scott and I really liked this recipe - the kids not as much, but they did eat it. I liked that it didn't have to be in the crock pot all day. Would be great in a soup bowl.
Crock Pot Green Chile Enchilada Soup
Ingredients
- 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
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ⅔ cup corn (if frozen, thaw out)
- ⅔ cup instant rice (got in the bulk section at WinCo)
- 1 - 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
Instructions
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
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