Tuesday, February 11, 2014

crockpot chicken enchilada soup

I found this recipe on pinterest, and was a little bit skeptical. It’s slightly adapted from a blog called Scattered Thoughts of a Crafty Mom. I used good quality chicken, and I really think that made it great! The enchilada sauce gives it a nice hint of lime flavor, and the little bit of cream cheese and rice makes it thick enough, but not too heavy. For a cold winter night when you don’t have time to do something fancier, this is a great go-to. J


28-32 oz. low sodium chicken broth (plus about a cup of water)
16 oz. organic air chilled chicken breasts (about 2 large breasts)
2 cans mild green enchilada sauce
4 oz. can diced green chilies
2 T cumin
1.5 T chili powder
1 t onion powder
1 t garlic powder
1 t garlic salt
ground pepper to taste (I used about a half teaspoon)

1-2 c frozen corn, defrosted
1 block 1/3 reduced fat cream cheese, cut into cubes
¾ c instant brown rice

garnish: avocado, cilantro, shredded cheese, and tortilla chips


Add broth, water, enchilada sauce, chilies, and spices to crockpot. Add chicken. Cook on low for 7 hours. Remove chicken and shred with 2 forks. Put chicken back in, along with corn, cream cheese, and instant rice. Cook about 30 more minutes.

Garnish with cilantro, shredded cheese, tortilla chips, and avocado.


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