Slow Cooker Green Chili, Chicken and Rice Soup
Miz Helen's Kitchen
Ingredients
4 Chicken Breast, Cooked and Chopped
2 (15 ounce) cans chicken broth
2 (15 ounce) cans green enchilada sauce
2 (4 ounce) cans green chilies, chopped
2/3 cups water
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup whole kernel corn
2/3 cup instant rice
1 (8 ounce) block cream cheese, cubed
Salt and Pepper to taste
1 cup Monterrey Jack or sharp cheddar, shredded for garnish
Directions
Place the cooked, chopped chicken breast into the slow cooker.
Toss the chicken with the chili powder, onion powder, garlic power, and cayenne pepper.
Add the chicken broth, green chilies, and green enchilada sauce, mix well until all the ingredients are mixed together. Stir in the water.
Cover and cook for 3-1/2 hours on high.
Uncover and add the corn, rice and cubed cream cheese. stir well.
Cover and cook for 30 minutes.
Salt and Pepper to taste before serving.
Garnish with Monterrey Jack or Cheddar Cheese.
Enjoy!