Slow Cooker Cream Green Chile Enchilada Soup
Calories
Ingredients
- 4 cups chicken broth
- 2 10 oz can green enchilada sauce
- 1 4 oz can of green chilies
- 2 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 2-3 chicken breasts about 1 1/2 pounds
- 1 ½ cup frozen corn
- 1 8 oz package cream cheese, diced
- ¾ cup instant rice
- salt and pepper to taste
- optional toppings: shredded cheese avocado, sour cream, and/or chopped cilantro
Instructions
- Add the both, enchilada sauce, green chilies, cumin, chili powder, onion powder, and garlic powder to your slow cooker. Stir to combine.
- Carefully add the chicken to the slow cooker. Cover and cook for 7 hours.
- Now and in the corn, cream cheese, and instant rice to the pot. Stir to combine. Cover and cook for 30 more minutes. You may want to give it a stir a couple of times while it cooks.
- Remove the chicken from the slow cooker and shred. Return chicken back to the crock pot and stir.
- Serve with desired toppings Serves 6-8.