Green Chili Enchilada Soup
This kid-friendly freezer meal soup is so easy and has just the right amount of spiciness to it for their little pallets. It pairs perfectly with a dollop of guacamole, crunchy tortilla chips, and the creamy chicken taquitos recipe below.
Servings 6 people
Ingredients
- 1.5 lbs Boneless skinless chicken breasts About 2 large breasts
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp dried cilantro or 1/2 bunch fresh
- One 15 oz can black beans
- One 15 oz can corn
- Two 15 oz cans Green chili enchilada sauce or one 29 oz can
- One 4 oz can diced green chilis
Add when ready to cook (do not add into freezer bag)
- 32 oz Box chicken broth
- 3/4 cup instant rice (uncooked) or 1.5 cups left over cooked rice
- 1 block Neufchâtel cream cheese chopped in cubes
- 3/4 cup water
Garnish with
- shredded cheese
- homemade guacamole
- sour cream
- tortilla chips
Instructions
Freezer meal instructions
- Combine chicken, canned ingredients, and spices together in gallon freezer bag. Squeeze out any excess air. Freeze.
- When ready to eat, dump freezer meal into the slow cooker along with the chicken broth and water. Cook for 4-5 hours on high or 8 hours on low.
- During the last 30 minutes, shred chicken breasts and replace in the slow cooker along with rice and chopped up Neufchatel cream cheese. Turn crockpot to high and stir to melt. Make sure rice is cooked through and serve with garnish choices.
If eating right away
- Combine everything into crockpot except rice and cream cheese. Follow directions 2-3 above.
Pressure cooker instructions
- Combine everything into pressure cooker except rice and cream cheese. Cook on low in "poultry" setting for 25 minutes. Quick release.
- Turn pressure cooker to "saute". Remove chicken, shred, and replace in cooker. Add rice and cream cheese. Cook for an additional 20 minutes on saute while stirring to melt the cream cheese. Make sure rice is cooked through. Serve with garnish choices.