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| SLOW COOKER ENCHILADA SOUP | |
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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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recipe reviews #39359
Lina (United States) says:
This is my favorite recipe from this website. It's my go-to dish for any occassion.
#45339
Cindi (California) says:
This is BY far the easiest and the BEST soup!! Perfect!
#108312
Melissa (Texas) says:
This was sooo easy and sooo good! My husband and I loved it and I am making it again right now!
#163606
Kathleen (Florida) says:
This was as delicious as it was easy! I added chorizo sausage that I had on hand & also extra cumin. I intended to use the cream cheese but after sampling the warming soup I decided not to - it was already somewhat creamy & oh-so good!! Maybe I'll use it next time because I'll for sure be making it again. Yum!
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