4 chicken breasts, cooked and shredded ▢2 (14.5-ounce) cans chicken broth ▢2 (15-ounce) cans mild green enchilada sauce ▢2 (4-ounce) cans diced green chiles ▢⅔ cup water ▢1½ tablespoons ground cumin ▢1 tablespoon chili powder ▢1 teaspoon onion powder ▢1 teaspoon garlic powder ▢⅔ cup corn, thawed if frozen ▢⅔ cup instant rice ▢1 (8-ounce) block cream cheese, softened and cubed ▢salt and pepper to taste ▢Toppings: Monterey Jack cheese fresh cilantro

Instructions STEP - 1

In a slow cooker, combine the following ingredients: chicken, bouillon, enchilada sauce, green chilies, water, cumin, chili powder, onion powder, and garlic powder.   

STEP - 2

3 and a half hours on high with the lid on.  

STEP - 3

Cream cheese, maize, and rice are added. Continue cooking on high for an additional 30 minutes while stirring.  

STEP - 4

Before serving, garnish with Monterey Jack cheese and cilantro, and season to flavor with salt and pepper.  

Perfectly spiced, creamy chicken enchilada soup is an easy slow cooker favorite. It's perfect for busy days!

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