Easy Crockpot Enchilada Soup

Edit: To make a VEGETARIAN version of this soup, hold the chicken and add brown rice! Check out the directions below for more info!

Chicken enchiladas are probably my favorite food to eat. I could eat them every day if my husband let me!

But in this house, we like variety. I have a few meals I rotate through. Tacos, chicken, casseroles, soups, etc. So, when my mom told me I had to try out this low-fat recipe, I figured it would be a nice change in our usual routine.

And I was right!

What you'll need:

1 lb. chicken breasts or turkey (note: if you are making the vegetarian version, add in 1 1/2 cups cooked brown rice. I usually wait until everything is cooked through before adding in rice.)

1 32 oz low sodium chicken broth (note: if you are making the vegetarian version, you can substitute chicken broth with vegetarian Bouillon.) 

1 large can green enchilada sauce

2 small cans green chiles (I used one because I'm not big on spicy!)

1 can diced tomatoes (I used a big can because I love tomatoes!)

1 cup frozen corn (optional - I greatly dislike corn so I left this one out)

1/2 diced white onion

1 tsp garlic powder

1 tsp onion powder

1 tbsp chili powder

2 tbsp cumin

3/4 cup water

1 block regular or low-fat cream cheese - use an hour before you serve (note: if you're not huge on dairy, you can try out vegan cream cheese instead!)

Directions: 

1. If you want to cook your chicken ahead of time, chop it into small pieces and fry in frying pan. I chose to just let the chicken cook in the sauce because I was short on time. I chopped mine up and threw it into the crockpot. (If you are a vegetarian, shield your EYES)

2. Pour chicken broth (or vegetarian Bouillon mixture), water, and enchilada sauce into CrockPot.

3. Put in green chiles, tomatoes, corn (like I said, it's optional) and onion. 

4. Add in garlic powder, onion powder, chili powder, and cumin.

5. Cook on high for 6 hours. 

6. 5 hours in, soften cream cheese and then add to soup. I used a whisk to mix it in. 

(Note: cream cheese may leave a few clumps. I just used my whisk to remove most of them.)

7. Let cook on high for another hour. 

8. Garnish with cheese, sour cream, or whatever you like and then serve.

Makes about 8 servings.

To purchase the CrockPot I used for this recipe, click here.