Monday, December 9, 2013

I'm not a soup person

........but I tried to eat the whole crock pot by myself of this recipe! It is fackin' AMAZING and EASY! The crafty mom with scattered thoughts got it together on this one! I copied her recipe from here blog here to make it easy on you guys, but it might be a good idea to swing by her blog and check out some of her other stuff!

Slow Cooker Creamy Green Chile Enchilada Soup

  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans of Green Chili enchilada sauce
  • 4 oz can of diced green chilies (I might have used more than 4oz. Ok I did, I used more than 4 oz)
  • 3/4 cup of water (As I'm editing this blog, I realized I didn't use any water)
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted) (I used canned, drained because I needed cans for a crafty project I'm getting ready to start)
  • 1 block of PHILADELPHIA cream cheese (cut up into a few pieces) (I used neufchatel cheese because its less fat)
  • 3/4 cup of instant rice (I used whole grain because it makes me feel like I'm being healthy)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.) (skipped these on accident)
  • table spoon of corn starch (only if needed) (skipped this too)
**So other than changing alot of stuff or skipping stuff, I followed this recipe exactly!**


  1. 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...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. 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.
  4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably
Please, please, please make this soup. Its so delicious I want to share it with the whole world!


  1. This sounds great and I love anything that involves cooking in a crock pot!!

  2. Yum! This sounds so delicious. I will definitely have to try it.