Thursday, March 27, 2014

Creamy Green Chicken Enchilada Soup

Now that it's officially spring, it finally feels like a California winter and soup weather.  In addition to the Irish Onion Soup, this is a new soup recipe that we just tried and loved.  It's like a cross between the white chicken chili that I love and a corn chowder.  It was delicious and so easy to make in the slow cooker.  I was looking forward to leftovers (I only made a half batch), but alas, there were none.

Creamy Green Chicken Enchilada Soup (8 servings)
Original recipe here

32 oz chicken broth
4 cups green enchilada sauce (or tomatillo salsa)
1.5 lbs chicken breasts
4 oz can diced green chills
3/4 cup water
2 T ground cumin
1 T chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup frozen corn
1 8 oz block cream cheese (not fat free)
3/4 cup rice
salt & pepper to taste

Stir together the broth, enchilada sauce, chills, water and spices in the bowl of a slow cooker.  Put the chicken breasts on top and cook on low for 6 hours.  Remove the chicken and shred with a fork.  Add it back to the pot.

Add the corn, cream cheese, and rice and cook for another hour.  Stir together.  If you want it a little soupier, you can add a little more water.  If you want it thicker, you can dissolve 1 T of cornstarch in 1/8 cup water and stir it in and wait another 15 minutes for it to thicken up.

1 comment:

  1. Thus sounds delicious, but like many of your recipes I won't be able to try it since Virgil cannot do spicy things, tomatoes, and doesn't like chiles. But it's fun reading your blog. Was good to touch base with you again at your parents when Carol was here.