Foodie Friday with Dr. Laura Klein: Crockpot Green Chile Enchilada Soup
My household fell in love with this creamy, subtly spicy, and super easy soup I found on The Scattered Thoughts of a Crafty Mom’s blog. If you’re a huge fan of Mexican flavors, then you have to try this crockpot-cooked wonder. It adds chili powder and green chilies to the chicken and cream cheese for a warm, silky texture that will keep the winter away. There are already suggestions for toppings in this recipe, but I’d also encourage a splash of lime juice or green onion to brighten it up and help keep your immune system strong. The big bonus here is the use of the crockpot because it makes clean up a cinch and I can come home to a nearly ready to eat, hearty meal.
Crockpot Creamy Green Chili Enchilada Soup
32 oz. chicken broth
24 oz. chicken breasts
2 cans of Green Chile enchilada sauce
4 oz. can of diced green chilies
3/4 cup of water
2 tbsp. of ground cumin
1 tbsp. of chili powder
1 tsp. of onion powder
1 tsp. of garlic powder
1 cup of frozen corn (defrosted)
1 block of cream cheese (cut up into a few pieces)
3/4 cup of raw instant rice
Salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
tablespoon of corn starch (only if needed)
Optional: shredded cheese, avocado and/or sour cream for garnish
- In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less…)
- Add the chicken breasts to the crock pot and cook on low for 7 hours.
- At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.
- Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
- At this point, you can judge to consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.