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Creamy Green Chile Enchilada Soup

Jamie Sanders
  • 480 minutes
  • Serves

INGREDIENTS

32 oz

chicken broth

24 oz

chicken breasts

2 cans

Green Chile enchilada sauce

4 oz

can of diced green chilies

3/4 cup

water

2 tbsp

ground cumin (see tip above)

1 tbsp

chili powder

1 tsp

onion powder

1 tsp

garlic powder

1 cup

frozen corn (defrosted)

1

block (8 oz) of cream cheese (cut up into a few pieces)

3/4 cup

instant rice (not cooked)

salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)

corn starch (only if needed)

optional: shredded cheese, avocado and/or sour cream for garnish

4 people Recommend This Recipe