Favorite Slow Cooker Recipes: Creamy Green Chile Enchilada Soup

There are so many things I love about this time of year.  All of the holiday celebrations, colder temperatures and all of the delicious soups, stews and other dishes that are so perfect to help warm us up on the chilly nights.

This Creamy Green Chile Enchilada Soup recipe will certainly warm you up!

One of my pantry staples is cream cheese.  It is just so versatile!  Not only does it make great desserts and frostings, but it also pairs well with savory and spicy recipes too.

This hearty Green Chile Enchilada Soup was made so much more creamy and delicious with the addition of Philadelphia cream cheese.  (Do you love cream cheese too?  Check out the PHILADELPHIA cream cheese page for tons of recipe ideas using cream cheese.)

If you've been reading my blog for a while, you've probably already seen several of my recipes that are made with cream cheese.

A few of my favorites are:

Cherry and Cream Cheese Heart Pastries,

No Bake Cheesecake Bites,

Creamy Chicken Verde Tacos,

Green Chile Enchilada Casserole

Quick Enchilada Skillet.

(Ok, after looking over this list, it is obvious that I have a thing for cream cheese, green chilies and enchiladas...)

And of course, now you can add this Creamy Green Enchilada Soup to the list too.

The best part of this recipe is that you can toss it in the crock pot and 8 hours later, have this delicious soup for dinner!

Slow Cooker Creamy Green Chile Enchilada Soup 

Ingredients:

• 32 oz chicken both
• 24 oz chicken breasts
• 2 cans or Green Chili enchilada sauce
• 4 oz can of diced green chilies
• 3/4 cup of 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)
• 1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
• 3/4 cup of instant rice
• salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
• table spoon of corn starch (only if needed)

Instructions:

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.

Enjoy!

This post brought to you by PHILADELPHIA cream cheese . All opinions are 100% mine.