Creamy Green Chile Enchilada Soup
Photo from Scattered Thoughts of a Crafty Mom.
Ingredients
- 32 oz chicken broth
- 24 oz chicken breasts
- 2 cans of Green Chile enchilada sauce
- 4 oz can of diced green chiles
- 3/4 cup of water
- 2 tbsp of ground cumin (see tip above)
- 1 tbsp of chili powder
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 cup of frozen corn (defrosted)
- 1 block (8 oz) of cream cheese (cut up into a few pieces. room temperature)
- 3/4 cup of instant rice (not cooked)
- salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
- tablespoon of corn starch (only if needed)
- optional: shredded cheese, avocado and/or sour cream for garnish
Instructions
Add everything to a large pot, except the rice, corn & cubed & softened cream cheese. Reduce heat for 25-30 minutes. Stir occasionally. Salt & pepper to taste. Serve & top with your favorite soup toppings.
If you are going to make this soup on the stovetop, I recommend ditching the powdered onion & garlic. Instead in a large soup pot, saute 1/2 large diced onion and 3 teaspoons of minced garlic or 3 cloves minced in a bit olive oil until translucent & starting to brown. Then add the green chiles & other spices and cook for another few minutes. Add the broth to deglaze the pan. Add the chicken to the pan, bring to a boil, then add corn, rice and cubed and softened cream cheese.
You may need to cook just a bit longer to ensure the cream cheese is melted completely. At this point, you can judge the consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8th of cup of water and then mix into the soup. After 10-20 minutes the soup should thicken considerably.
Notes: I made the soup on the stovetop, not the crockpot. I didn't add any chiles or corn starch. I added garlic powder, we were out of onion powder. I would have added real garlic & onions, but I had already started it in the pan.
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