If we had different colored bowls, this would look way more appetizing I'm sure, but we have yellow bowls so the yellowish green soup when in the yellow bowls.
We read a few crockpot green chile soup recipes online, but it was already dinner time so we decided to just wing it and make up our own. It hit the spot and was delicious!
- 2 cups green enchilada sauce
- 1 small can green chile (we didn't actually use this since the enchilada sauce we used had a ton of green chile chunks in it)
- 2 cups chicken broth (we didn't have real broth, so we actually used 2 cups hot water and a chicken bouillon cube)
- 1/4-1/2 tsp chile powder (we have red chile powder and green chile powder so we used green chile powder but all the recipe we read called for red chile powder)
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- I'm not going to lie...I just sprinkled the cumin, onion powder, and garlic powder in...I didn't measure...so those are my guestimate amounts
- 3 potatoes, peeled and chopped (we only had 3 small potatoes left in the bag...but you can put more in and it'd taste fine)
- 1 large chicken breast, cut into smallish chunks
- 1 cup minute rice
- 4 oz cream cheese
- A handful (maybe 1/3 c.) of shredded swiss cheese. (optional! I only used this because we had it. This recipe will work fine without swiss cheese)
- Shredded cheddar cheese for top
- Other garnishes could include sour cream, tortilla strips, or cilantro
- Combine the enchilada sauce, chile, broth, seasonings, potatoes, and chicken into a saucepot over medium high heat. Bring to a boil.
- Boil until the potatoes are half way to tender, and add the minute rice. Reduce heat to medium low and simmer until potatoes are tender and chicken is cooked through.
- Stir in cream cheese (and swiss if you're going to use it).
- Serve topped with cheese and any other garnishes you want.