Yes, these are recipes that I have posted before but if you are like so many others right now, you might not have time to go scrolling through to look at recipes from years back. Because it is story and very overcast today, I thought this soup sounded like something that would taste good tonight.
4 chicken breasts, cooked and shredded (or a rotisserie chicken)
2 (14.5 oz) cans chicken broth
2 ((15 oz) cans mild green enchilada sauce
2 (4 oz) cans of diced green chiles
2/3 cup water
1 tablespoon cumin
1 tablespoon chile powder
1 teas onion powder (or diced onion, frozen or fresh)
1 teas garlic powder (I use 2 because we love garlic and we have heard that it helps ward off infections, don’t have a clue if that’s true, but it gives me an excuse to use a lot of it)
2/3 cup corn (if frozen, thaw out before putting in in crockpot)
1 (8 oz) bar cream cheese, cubed
Salt and Pepper to your liking
Monterrey jack Cheese
Place all ingredients into crock pot, except the Monterrey jack. Stir the ingredients until they have combine. Cover the crockpot and then ook on high for 3 1/2 hours. When ready to serve, sprinkle some of the Monterrey Jack over each serving bowl. (Actually I like to put it in the serving bowls first and pour the soup over it, allowing it to melt into the soup)
Chocolate Castles as wel 