Chicken Enchilada Soup

Home Inspiration: Chicken Enchilada Soup

“Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him!”

Psalm 34:8


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.

To serve:
Place crushed tortilla chips in the bottom of soup bowls.
Add soup.
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