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!
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!