“…A cheerful heart has a continual feast.”
Chicken Enchilada Soup
3 Chicken Breasts
1 Large can Green Chile Enchilada Sauce
1 large Can Diced Green Chiles
32 oz Box Chicken Broth
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
8 oz Cream Cheese (save for later)
Place chicken breasts in a crock pot.
Cover with enchilada sauce, green chiles, chicken broth, chili powder and cumin.
Slow cook for 6-7 hours.
An hour before serving:
Remove and shred the chicken with two forks. Return it to the soup.
Cut Cream Cheese brick into small pieces and place in a bowl.
Add a small amount of soup and mash cheese so it melts more easily.
Add to the soup.
Cover and cook for 1 hour.
Place crushed tortilla chips in the bottom of soup bowls.
Garnish with shredded sharp cheddar (or cheese of your choice) and tortilla strips.
Add rice and/or corn to the soup.
Additions: chips, sour cream and guacamole
Tasty Soup for Super Bowl Entertaining
by Marilyn Allison