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🇺🇸 America's Top Recipes 🇺🇸

Creamy Chicken Enchilada Soup

ChickenSoups & SaladsSlow Cooker

Time: 3 hours 35 minutes

Yield: 6 servings

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About

This is a genius culinary move: transform one of the great comfort foods of Mexican cuisine into a brand new nurturing and soothing soup! Creamy Chicken Enchilada Soup will warm your spirits in a way traditional chicken noodle soup can only hope to do. It's rich and creamy with plenty of juicy chicken soaking in the deep chicken flavors and just a hint of heat. Bask in the brilliance of your cooking with a bowl of Creamy Chicken Enchilada Soup!

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Ingredients

  • 2 (14.5-ounce) cans chicken broth
  • 2 (15-ounce) cans mild green enchilada sauce
  • 2 (4-ounce) cans diced green chiles
  • 2/3 cup water
  • 1 1/2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 4 chicken breasts, cooked and shredded
  • 2/3 cup corn, thawed if previously frozen
  • 2/3 cup instant rice
  • 1 (8-ounce) package cream cheese, cubed
  • salt, to taste
  • pepper, to taste
  • Monterey Jack cheese, grated, optional, to taste

Directions

Step 1 -Add the broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and chicken to a slow cooker.

Step 2 -Cook on high heat for 3 hours 30 minutes.

Step 3 -After 3 hours 30 minutes, add the corn, rice, and cream cheese, stirring and cooking for 30 minutes.

Step 4 -Add the salt, pepper, and Monterey Jack cheese, and serve warm!

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