Monday, March 28, 2016
chicken green chili enchilada soup
This is super easy to make and super tasty! Perfect for a night like tonight when we need to come home and eat dinner immediately because we'll all be starving. Fortunately I just had a bowl of it before we start running around. I'm serving this soup with some fresh jalapeno bagels with chive & onion cream cheese (from the bakery)- my family's new very favorite thing.
chicken green chili enchilada soup (adapted from Taste and Tell)
3 frozen chicken breasts, boneless & skinless
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 (29 ounce) can Las Palmas enchilada sauce
2 cans (4 ounces each) green chiles
1 teaspoon chili powder
1 teaspoon cumin
4 ounces light cream cheese, softened
1 cup cooked rice, optional
optional for serving: shredded cheese, crushed tortilla chips, cilantro
Spray the inside of your crock pot with nonstick cooking spray. Place 3 frozen chicken breasts into the crock pot. Add the onion, garlic, water, enchilada sauce, green chiles, chili powder, cumin and rice. Cook on high for 6 hours. Add the cream cheese and swirl around to make it nice and smooth. Take the chicken out to shred it then put it back into the soup. Enjoy!
Note: Next time I make the soup I think I'll add a can of petite diced tomatoes.