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Creamy Green Chile Enchilada Soup – Crock Pot

This was excellent and making it in the crock pot adds to the simplicity of the meal!!  Another keeper for sure!  If you enjoy enchiladas, or chicken enchilada soup, this is sure to be a hit.  I tweaked it a bit, and it turned out fabulous.  I might just add some heavy cream or sour cream instead of the cream cheese next time, as it didn’t blend in as well as it should have, but everyone that tried it said they liked it how it was.
Serves 8-10 for about $1.10/serving
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4 cups chicken broth – $0.96
4 chicken breasts – $3-4
2 large cans green chile enchilada sauce – $3.14
4 oz can of diced green chilies – $0.42
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 can corn, drained – $0.68
1 can black beans, drained – $0.68
1 block cream cheese (cut up into a few pieces) – $1.28
3/4 cup of instant brown rice
salt and pepper to taste
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In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
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Add the chicken breasts to the crock pot (I put mine in frozen) and cook on low for 7 hours.
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 beans 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. (I cooked it for almost another 45 minutes, and there were still chunks of cream cheese).