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SLOW COOKER ENCHILADA SOUP 
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 10 oz. can cream of chicken soup
1 10 oz. can green enchilada sauce
1 4 oz. can chopped green chiles
1 cup chicken broth
1 8 oz. package cream cheese, cut into small cubes, softened
chopped cilantro or green onions (optional)
tortilla chips (optional)

Combine the chicken, soups, enchilada sauce, chiles, and broth in a slow cooker. Cook on low for 6 hours.

Add the cream cheese and whisk until smooth.

Optional serving ideas: serve over tortilla chips; add chopped cilantro or green onions on top.

Submitted by: Cindy Gilliand
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 Rating: 5 / 5 - Reviews: 3
Jul 7, 6:06 AM
Lina (United States) says:
Sep 11, 11:45 PM
Cindi (California) says:
Sep 3, 3:49 PM
Melissa (Texas) says:

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