Chicken Verde Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
4 chicken breasts (cooked and shredded)2 - 14.5 oz cans chicken broth2 - 15 oz. cans mild green enchilada sauce2 - 4 oz. cans diced green chiles⅔ cup water1½ TB cumin1 TB chili powder1 tsp. onion powder1 tsp. garlic powder⅔ cup corn (if frozen, thaw out)⅔ cup instant rice1 - 8 oz. bar cream cheese (cubed)
1. 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.
2.After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3.Add salt and pepper to taste and top with Monterrey Jack Cheese.
Serves 4-6.
Serving Size: 12 - 8oz Servings
Number of Servings: 11
Recipe submitted by SparkPeople user NSAROLI.
2.After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3.Add salt and pepper to taste and top with Monterrey Jack Cheese.
Serves 4-6.
Serving Size: 12 - 8oz Servings
Number of Servings: 11
Recipe submitted by SparkPeople user NSAROLI.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 10.5 g
- Cholesterol: 66.2 mg
- Sodium: 891.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.5 g
- Protein: 20.2 g
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