CHICKEN ENCHILADA SOUP

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
• 2/3 c water
• 1 1/2 TB cumin
• 1 TB chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 2/3 c corn (if frozen, thaw out)
• 2/3 c instant rice
• 8 oz cream cheese
• salt and pepper
• Monterrey jack cheese

INSTRUCTIONS

1. 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.
2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3. Add salt and pepper to taste and top with Monterrey Jack Cheese. 

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