Crockpot Cooking: Creamy Chicken Enchilada Soup

When the weather turns, there are far better things to warm the soul than a little comfort food. My sister inspired me to make this recipe–though her version wasn’t a soup and I added a few of my own things. It’s super simple, delicious and not too terrible in the health department. I hope you enjoy!

INGREDIENTS:
3 CANS CHICKEN BROTH [I USED LOW SODIUM]
2-3 CHICKEN BREAST FILETS [I USED LEAN CUTS]
1 BLOCK OF CREAM CHEESE
1 JAR OF SALSA [I USED BLACK BEAN]
2 CUPS BROWN RICE

ESSENTIALLY, YOU CAN MAKE THIS RECIPE BY THROWING EVERYTHING IN THE CROCKPOT AT ONCE, BUT I WAS ABLE TO NURSE MINE OVER A FEW HOURS, SO HERE’S HOW I DID IT:
  1. Place chicken, salsa, and one can of chicken broth in large crockpot on HIGH
  2. After one hour passes, stir, and add another can of chicken broth
  3. Once chicken is cooked, remove from crockpot and shred into bits — change heat setting to low
  4. Cook rice–while it’s cooking, add cream cheese. Add rice and stir.
  5. Let sit for as long as desired on warm heat–the consistency is becomes thicker the longer it sits.
  6. Once it’s ready to eat, add another can of chicken broth (unless you want a thicker soup), stir
  7. Serve with tortilla chips–enjoy!

Please email any questions to kellyjophoto@gmail.com. Thanks for reading!

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Kelly Jo Johnson | Forever Golden Living

wife & mama. blog author. photographer. style obsessed. for booking & collaborations 📧: kellyjophoto@gmail.com

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