Monday, December 8, 2014

Green Chili Enchilada Soup - Create a Soup

I am so happy that it is soup season again. I just love soup. It is so easy to get a pot of it on the stove when you have a quick moment and let it simmer all day. It makes for a warm "feel good" kinda dinner when the days outside are dark and cold. And you can usually get a few meals out of it which means less cooking during the busy holiday season. Yah! for Soup!!

One of my family's favorite's is Taco Soup - They are total suckers for that south of the border flavor. And although they really like Taco Soup and I don't mind making it, I was really excited to try this twist on those same flavors. Seriously, you have GOT to make this soup. It is beyond amazing! Like..... crazy good, eat it for 3 days straight and sneak out in the night and eat some more of it good. 

Plus, you can make it in your slow-cooker which puts an extra star by it in my book. I am going to put this one down as a Must Make Again (and Soon!) I am also going to put a little memo with it that says, "take this to all your friends". Really, I am not joking with you - It is that good. 

Slow Cooker Creamy Green Chile Enchilada Soup

32 oz chicken both
24 oz chicken breasts
2 cans of Green Chile enchilada sauce
4 oz can of diced green chilies
3/4 cup of water
2 tbsp of ground cumin
1 tbsp of chili powder
1 tsp of onion powder
1 tsp of garlic powder
1 cup of frozen corn (defrosted)
1 block of cream cheese (cut up into a few pieces)
3/4 cup of instant rice (not cooked)
salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
tablespoon of corn starch (only if needed)

optional: shredded cheese, avocado, tortilla chips and/or sour cream for garnish


In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)

Add the chicken breasts to the crock pot and cook on low for 7 hours.

At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.

At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.