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.