Creamy Green Chile Enchilada Soup
3 c. fat free chicken broth
16 oz chicken breasts, skinless, boneless
10 oz can Green Chili enchilada sauce
4 oz can of diced green chilies
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp of garlic powder
11 oz can Mexicorn
½ c. wild rice blend
3 oz light cream cheese
salt and pepper to taste
1 TB corn starch (only if needed)
In 3 quart slow cooker, combine broth, chicken, enchilada sauce, green chilies, cumin, chili powder, onion powder, garlic powder, mexicorn and wild rice blend. Cook on low 7 hours, then shred chicken and add cream cheese. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. If needed, add cornstarch to make soup thicker. Mix one tablespoon of cornstarch with 1/8 cup of water and then mix into the soup.
Yield: 5 servings. Per serving (over 1 cup)= 326 Calories; 11g Fat (29.7% calories from fat); 28g Protein; 33g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 928mg Sodium.