Mexican Enchilada Soup

Preparation time: 10 minutes  

Cooking time: Low 6 hours

• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 280g (10 oz.) can cream of chicken soup
• 280g (10 oz.) can green enchilada sauce
• 110g (4 oz.) can chopped green chiles
• 1 cup chicken broth
• 220g (8 oz.) package cream cheese, cut into small cubes, softened
• chopped cilantro
• Chopped green onions
• Tortilla chips

Steps:

1. Combine all ingredients except for cream cheese, cilantro, green onions and tortilla chips in slow cooker. Cook on Low setting for 6 hours.
2. Add cream cheese and stir until smooth and blended
3. Serve over tortilla chips, and garnish with chopped cilantro and green onions on top.

HG comment: Delicious soup! I used a salsa verde instead of enchilada sauce and it was very very good.  The salsa and chilis we used were hot so if you want a more mild soup use more mild chilis. The cream cheese sounds strange, but it really works. We used a low-fat and it worked just fine. It is kind of like a chiliquiles soup. Yummy!