Scattered Thoughts of a Crafty Mom

Dec 17, 2012

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's 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 cream cheese.

(Do you love cream cheese too? Be sure to take a few moments to 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 noticed quite a few of my recipes are made with cream cheese.  A few of my favorites are:

Sweet:

Savory:

Ok, after looking over this list, it's obvious that I have a thing for cream cheese, green chilies and enchiladas. (And so does my family- I can't tell you how much they love this recipe!) What I love most though, is that the prep is so easy.  Just toss everything 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 of 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!




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48 comments:

  1. I just pinned this...it looks like something my husband and I would love. thanks!

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  2. Looks really yummy! Pinning it to try sometime very soon.
    KC

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  3. Nothing better than a hearty slow cooker recipe! This looks good for a chilly day!

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  4. This looks delicious. I would love to have you share this with this weeks Wednesdays Adorned From Above Blog Hop. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2012/12/6-crafts-and-recipes-and-wednesdays.html
    Debi @ Adorned From Above

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  5. Oh, this sounds delish! My husband isn't eating meat right now, but is hinting that he might take it up again after the new year, and this soup is definitely going to be on the menu if so!

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  6. this looks so delish! stopping by from chef in training... love your blog!
    megvcornwell.blogspot.com

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  7. This looks wonderful and delicious. thank you for sharing.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/bakin-up-chocolate-sandwich-christmas-cookies

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  8. Oh, My! This looks and sounds delicious. I pinned it to make very soon. Thanks so much for sharing!
    Merry Christmas!

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  9. Hi Jamie,
    I can't wait to try this awesome recipe. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

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  10. Oh my, this needs to be made at my house soon!!!

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  11. This looks so delicious. So do many of your other recipes with green chiles and cream cheese. Can't wait to try several of them! Thanks for sharing.

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  12. Thanks for linking up at the Create & Inspire Party - this week we're featuring YOU! Can't wait to see what you have to link up this week! xo, Kimberly

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  13. what size crock pot will you use? and how many will this serve? Thanks! Looks delicious!!!!!!!!! Thinking about making for NYE!

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    1. Hi Kate, I couldn't reply directly to you, your settings are set to no-reply, but hopefully you will check back... The crock pot I use is a big one, maybe 5 or 6 quarts? As for servings, I didn't actually measure, but we got at least 8 1 cup servings if not more...
      ~Jamie

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  14. Sounds delicious!! Thank you for sharing at Sharing Saturday!!

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  15. How many ounces are the cans of green enchilada sauce? I know here in California the standard size is a whole lot larger than other areas of the country, so I want to be sure I get the right amount.

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    1. Hi, The enchilada sauce cans were 15 oz. I’m sure you would be ok if it varied a few oz. in one direction or another...

      ~Jamie

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  16. Made this tonight! It is AWESOME! I halved the recipe because I have a smaller crock pot. I cooked on low for about 3.4 hours and then switched to high for the last hour. Also, I didn't defrost the corn. Turned out great! I sprinkled shredded Mexican cheese on top. BEWARE: This makes A LOT! :)

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  17. What brand of enchilada sauce would you recommend

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    1. Hi Chasetity, I always use the store brand Enchilada Sauce. My local stores are HEB and safeway. They are both good. Another option would be to use the herdez salsa verde. I haven't tried it in this soup, but I used it in this recipe: Creamy Chicken Verde Tacos. (There is a photo of the salsa in that post, it is also the recipe that inspired this soup, since my hubby was practically drinking the leftover juice from the chicken...)
      Good luck and be sure to come back and let us know what you used.
      ~Jamie

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    2. I've used the Target store brand and we love it. I've used the Herdex salsa verde in recipes in the past and I find it too tangy for me, but it is great with chips!

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  18. I made this and it was heaven! I used fat free cream cheese and it didn't melt so well but I sure saved on the calories! And I added a can of black beans instead of corn. I could eat this every single day!

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    1. So glad you liked it Mimi, next time try the low fat cream cheese. It is what I use and melts great.
      ~Jamie

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    2. What size of cream cheese do you use? 8oz or 4oz.

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  19. How long would you recommend leaving this in the slow cooker if I were to do it vegetarian??

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  20. If I use "real" rice instead of instant, should I put the rice in at the beginning?

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  21. If I use "real" rice instead of instant, should I put the rice in at the beginning?

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    1. Julie, I don't believe I have ever added "real" rice at the beginning of a slow cooker recipe. If it were me, I would cook the rice separately and add it towards the end. Or, you cold just skip the rice all together. I only added it because I thought the soup needed a bit more substance. I really made up this recipe because my hubby liked to drink the leftover juice from my Creamy Chicken Verde Tacos recipe...
      ~Jamie

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    2. I think a can of white beans or homney would be a great substitute for the rice.

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  22. What size of cream cheese do you use? 8oz or 4oz???

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    1. A "block" as described in the recipe is typically 8 oz. For the amount of liquid that size seems appropriate and what I would use.

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  23. What size cans of enchilada sauce did you use?
    Thanks!
    Cheryl

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  24. YUM! This looks so yummy & love that it is a crock pot recipe. I'm going to try to cook this soon. Thanks for sharing.
    Hugs,
    Sami
    thescrapmaster.com

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  25. This comment has been removed by the author.

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  26. This recipe looks like it has noodles in it. Even though the recipe doesn't call for any, the picture looks different. Did you happen to add any?? Just curious! Thanks!! Cindy cradkins11@gmail.com

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    1. No noodles. I'm not sure if you are seeing the rice, shredded chicken or the monterey jack cheese I sprinkled on top.
      ~Jamie

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  27. This is a new favorite soup for me! Had it tonight and thought it would be a good healthy dinner. It would have been if i could stop eating it! Anyone figure out the calories per cup?

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    1. That's funny Justin, we have the EXACT same problem! I have never gotten the calorie count for this recipe, but it this is a great website to analyze recipes: http://caloriecount.about.com/cc/recipe_analysis.php
      ~jamie

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  28. Ok thank you. I added everything up on the myfitnesspal app although I wasn't sure on how much the total recipe made. If it was to equal 8 cups it would be about 270 cals per 1 cup. I think it was 266. That was using 4 thin sliced chicken breast fillets not sure on the oz.

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  29. Made this soup today, FABULOUS!! I used a cup of milk and a Tbs of corn starch instead of the cream cheese (saving some calories). I also used noodles instead of rice. My house smelled absolutely wonderful all day too!

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  30. I posted the recipe on my blog today, I don't want to loose it! Let me know if you don't approve:)

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  31. I've made this twice and it's such a big hit! Thank you for posting

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  32. Yea! I'm so happy to hear you liked it!
    ~ Jamie

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