This soup is super easy to make and super tasty! Perfect for a busy day. Throw everything into the crock pot and DONE!
chicken green chili enchilada soup (adapted from Taste and Tell)
3 frozen chicken breasts, boneless & skinless
1/2 cup chopped onion (or use 3 tablespoon minced dried onion)
1 clove garlic, minced
chicken green chili enchilada soup (adapted from Taste and Tell)
3 frozen chicken breasts, boneless & skinless
1/2 cup chopped onion (or use 3 tablespoon minced dried onion)
1 clove garlic, minced
1/2 cup brown jasmine rice (or use your favorite rice)
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
optional for serving: shredded cheese, crushed tortilla chips, cilantro
Spray the inside of your crock pot with nonstick cooking spray or use a crock pot liner. Place 3 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.
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
optional for serving: shredded cheese, crushed tortilla chips, cilantro
Spray the inside of your crock pot with nonstick cooking spray or use a crock pot liner. Place 3 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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