Crock Pot Green Chile Enchilada Soup – Hello YUM!!!
So check out this soup recipe I have for you today! Why am I sharing today? Well it could be because I’m avoiding homework. It could be because it’s cold outside. It could be because it’s noon and it’s time to eat… there’s lots of reasons… but whatever the case may be, the fact of the matter is I’m sharing.
I saw the recipe floating around on facebook and it sounded really good so we definitely had to try it. So without further ado,
Crock Pot Green Chile Enchilada Soup
adapted from Lil’ Luna {all things good}
- 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
- 2/3 cup water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 can mushrooms
- 2/3 cup corn (if frozen, thaw out) – I didn’t have this so I didn’t use it. I think next time I should.
- 2/3 cup instant rice
- 1 – 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer, mushrooms 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.
Mmmmmmm sooooo good! Now I’m going to go back to watching Dirty Dancing, listening to baby girl scream while kicking me in the side and avoiding working on my Alexander Pope paper… which really I should work on! Happy Sunday!! And btw, don’t forget tomorrow is the 2014 Review Extravaganza, Get those posts ready!!!!
