Creamy Chicken Enchilada Soup

Ingredients

2 (14.5-ounce) cans chicken broth
2 (15-ounce) cans mild green enchilada sauce
2 (4-ounce) cans diced green chiles
2/3 cup water
1 1/2 tablespoons cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
4 chicken breasts, cooked and shredded
2/3 cup corn, thawed if previously frozen
2/3 cup instant rice
1 (8-ounce) package cream cheese, cubed
salt, to taste
pepper, to taste
Monterey Jack cheese, grated, optional, to taste

Directions

Add the broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and chicken to a slow cooker.

Cook on high heat for 3 hours 30 minutes.

After 3 hours 30 minutes, add the corn, rice, and cream cheese, stirring and cooking for 30 minutes.

Add the salt, pepper, and Monterey Jack cheese, and serve warm!