You know, there is just something about winter and soups….they just tend to go hand in hand. I love settling down to a hot bowl of thick soup, and a loaf of crusty bread or cornbread muffins. We eat lots of soups and stews in the winter, and sometimes doing the same recipes over and over again can get kind of old. I try to find new ones and branch out a little, sometimes with good results, sometimes not. It’s really awesome when you find one that’s OMG good. Like, when the first bite is so good, you just want to take your bowl and go hide in your room so you don’t have to share with anyone else. I sure do love those moments.
In our house, beyond loving soups and stews, we really love Mexican food. I love tacos, nachos, enchiladas, you name it, I probably like it. Oh…and tamales…one of these days I’ll learn how to make them! That said, wouldn’t it be neat if you could make something other than just a tortilla soup? Well, what about an enchilada soup? One that tastes just like an enchilada, but served in a bowl of hearty goodness. Look no further, here it is!
Enchilada sauce, mild green chiles, shredded chicken and spices, rice and corn are what make this dish so good. Cream cheese is used to make it thick and creamy, and it’s very hearty and delicious. The nice thing about this recipe, is it can be made in both the crockpot and just a regular stockpot on the stove. You’ll have to adjust how you cook it on the stove timing wise, but I find that it’s just so much more simple to throw it all into the crockpot. The recipe says to cook for 3.5 hours, I usually just put it on low and let it cook all day. Works great!
Now, back to the bread part! I have served this soup with both rolls and cornbread. Both are great. I suggest a fluffy dinner roll or a crusty artisan bread to dip, or you can make some delicious corn bread with honey butter to serve alongside a big bowl of this tasty creation.
Regardless of how you make it, and what you serve it with, I can assure you that you will not be disappointed. The taste is incredible. I’d love to hear your comments and opinions on it, so sound off in the comments once you’ve given it a try! And feel free to pass this recipe around!
- 4 chicken breasts (cooked and shredded)
- 2 – 14.5 oz cans chicken broth
- 2 – 15 oz. cans mild green enchilada sauce
- 2 – 4 oz. cans diced green chiles
- ⅔ cup water
- 1½ TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ⅔ cup corn (if frozen, thaw out)
- ⅔ cup instant rice
- 1 – 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
(Recipe from LilLuna.com, originally adapted from Scattered Thoughts of a Crafty Mom)