Chicken Enchilada Soup

This may be my new favorite soup.

I tried it for the first time last night. This is one of the soups that we served at our R.S. Progressive dinner. They were all wonderful. We had Corn Chowder, Black Bean soup, Taco soup, and Chicken Enchilada soup. This was my favorite.

It's not a good "dieting" soup...

Chicken Enchilada Soup

2 Cans Chicken broth (I used four cubes chicken bouillon and four cups of water)
1 8oz. pkg. Cream Cheese 1/3 less fat (we used regular. I think either would be just fine)
1 large can green enchilada sauce
1 & 1/2 pints half-and-half (The recipe says "fat free". But, how in the heck could half-and-half be fat free?)
1 can corn, drained (You could use about a cup and a half or frozen, instead)
1/2 rotisserie chicken (lemon pepper is best) de-boned and cut into bite sized pieces
1 & 1/2 C. instant white rice (next time I'm going to try it with regular rice, maybe even brown. I'd have to increase the time a bit).

In a sauce pan, heat the broth and cream cheese until smooth. Add enchilada sauce, half-and-half, corn, and chicken.
**At this point you could 1: Heat until hot, then add the instant rice and simmer until rice is soft, OR 2: Add regular rice to the pot, spray a {large} crockpot with non-stick cooking spray, then add the soup into the crockpot, cover and cook on high for 3-4 hours or low for 4-6 hours.

{The picture I used is from leftovers today.} This was so yummy. When I got home last night, I passed up the leftover cheesecake and had a small bowlful of soup. And then another. And another. (Yep... that was 3!) Uh huh, I probably gained 10lbs last night. It was well worth it!