Crock Pot Green Chile Enchilada Soup

• Gluten free

• Meat

  • 4 Chicken breasts, cooked and shredded

• Produce

  • 2/3 cup Corn
  • 1 tsp Garlic powder
  • 2 4 oz. cans Green chiles
  • 1 tsp Onion powder

• Canned Goods

  • 2 14.5 oz cans Chicken broth

• Pasta & Grains

  • 2/3 cup Rice, instant

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 1/2 tbsp Cumin

• Dairy

  • 1 oz Bar cream cheese
  • 1 Monterrey jack cheese

• Prepared

  • 2 15 oz. cans Enchilada sauce, mild green

• Liquids

  • 2/3 cup Water

Found on lilluna.com

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
• 1 - 8 oz. bar cream cheese (cubed)
• salt and pepper
• Monterrey Jack Cheese

Directions

• 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 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.