You can cook this in the crock pot for ease or just throw everything in the pot on the stovetop.
This soup is great for those who don't like beans, But I think beans could be added if you would like.
4 cooked shredded chicken breasts
2 14 .5 oz. cans chicken broth
2. 15 oz. cans mild green enchilada sauce
2/3 c. Water
1 1/2 tbsp cumin (I didn't use because I did't have any)
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 can corn
2/3 cup instant rice
1 8 oz pkg cream cheese cubed
Salt and pepper to taste
Monterey Jack cheese
2 4 oz cans diced green chilies
Tortilla strips (optional)
Cook everything but corn,rice, jack cheese, and cream cheese for 3 1/2 hrs. On high.
Add remaining ingredients and stir until blended.
Top with shredded jack cheese and tortilla strips.
2 14 .5 oz. cans chicken broth
2. 15 oz. cans mild green enchilada sauce
2/3 c. Water
1 1/2 tbsp cumin (I didn't use because I did't have any)
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 can corn
2/3 cup instant rice
1 8 oz pkg cream cheese cubed
Salt and pepper to taste
Monterey Jack cheese
2 4 oz cans diced green chilies
Tortilla strips (optional)
Cook everything but corn,rice, jack cheese, and cream cheese for 3 1/2 hrs. On high.
Add remaining ingredients and stir until blended.
Top with shredded jack cheese and tortilla strips.
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