- 20 minutes
- 10 minutes
A satisfying soup with the robust flavors of green chili chicken enchiladas.
Coarsely chop onions and garnishes.
In large pot, heat vegetable oil over medium heat. Add onion stirring occasionally until onions are golden brown.
While onions cook cut chicken into bite-sized chunks.
Add to browned onions and cook 5 minutes.
Open cans while chicken cooks. Add bouillon cubes and water, stir until cubes are dissolved.
Add pepper, cumin and garlic powder. Stir well.
Add salsa, green chilies, corn, rice, stir well.
Add cream cheese and stir in. Turn heat down to medium low, cover and simmer ten minutes.
- Dish, garnish with tomato, olives or avocados. Serve with fresh fruit.