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.

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