Slow Cooker Creamy Green Chile Enchilada Soup

One of my favorite things about the weather starting to turn cold is all the yummy soups I get to make.  There's just something about a hot bowl of soup when it's cold outside.  This is a perfect soup for those cold fall/winter days.

1 (32 ounce) carton chicken both
3 to 4 chicken breasts, bonless and skinless
3 (10 ounce) cans green enchilada sauce (I used my Green Tomato Salsa Verde)
1 (4 ounce) can diced green chilies
3/4 cup water
2 tablespoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup of frozen corn 
1 (8 ounce) package cream cheese
3/4 cup instant rice, uncooked

Pour the broth, green enchilada sauce, green chilies, water, and spices into your slow cooker.  Add chicken and cook on low for 6 to 7 hours.  About 30 Minutes before serving, remove chicken from slow cooker and shred.  Return shredded chicken to slow cooker along with the rice, corn and cream cheese.  Cook until cream cheese is melted, then mix until it's all mixed in.  

Recipe adapted from Scattered Thoughts of a Crafty Mom.

Linked on Pinworthy Projects.