Chicken Enchilada Soup Recipe

Ingredients:

• 4 chicken breasts, (cooked and shredded)
• 2 (14.5-ounce) cans chicken broth
• 2 (15-ounce) cans mild green enchilada sauce
• 2 (4-ounce) cans diced green chiles
• ⅔ cup water
• 1½ tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ⅔ cup corn, (thawed if frozen)
• ⅔ cup instant rice
• 1 (8-ounce) package cream cheese, (cubed and softened)
• salt and pepper, (to taste)
• shredded Monterey Jack cheese, chopped fresh cilantro
{

Instructions:

1. Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder in a slow cooker. Cover and cook on high for 3½ hours.
2. Add corn, rice, and cream cheese. Stir and cook on high for 30 minutes more.
3. Add salt and pepper to taste and top with cheese and cilantro before serving.