This recipe was introduced to me by my sister-in-law, Tia. She served this soup along with three others after her second son’s baby blessing. This was the soup I kept coming back to. It is a thicker soup with a kick of enchilada spice! I love the chunkiness of it. I love that you can leave it in the crockpot all day. I also think this would be a fabulous soup to make with all that leftover turkey we are going to have!
Green Enchilada Soup
- 1 (8 ounce) package cream cheese
- 4 cups chicken broth
- 1 large can green enchilada sauce
- 1 pint half and half
- 1 can corn (drained)
- 1 1/4 c. instant rice
- 3 boneless, skinless chicken breasts, cooked and shredded (OR use your leftover turkey here!!)
- grated cheese (to garnish)
- tortilla or Frito chips (to garnish)
In a medium saucepan mix together cream cheese and 2 cups of chicken broth. Stir with whisk over medium heat until cream cheese is melted and blended. Poor enchilada sauce, half and half, corn and chicken in crockpot. Add the soup/cream cheese mixture. Cook on low for 2-3 hours. Add additional 2 cups chicken broth to reach desired consistency. (this is a thick soup!) Add the rice approximately 30 min – 1 hour before serving.
I let my soup stay in the crockpot, on warm, while we were out running errands one day. I served with warm rolls and it was the perfect winter time meal! Enjoy!