Chicken Enchilada Soup

Source: Stacie Allred

Ingredients:
1 quart chicken broth
8 oz cream cheese
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
1/2 Costco rotisserie chicken, shredded (OR 2-3 chicken breasts, cooked and shredded)
1 1/2 cups instant rice

Directions:

1. In a large stock pot, add the chicken broth and cream cheese and whisk until well blended and cream cheese is completely melted.
2. Add remaining ingredients and bring to a boil. 
3. Reduce heat and cook for 10 min, stirring occasionally. 

Makes 12-15 cups or servings.

Modified from a recipe by Terina Eaves, a close friend.

Stacie says: "We double this recipe so that we have plenty of leftovers for the next few days. One 3lb rotisserie chicken from Costco or Sam's Club will do the trick. Be sure to use a LARGE stock pot, 8qt or larger, if you're going to double the recipe like we do. It FILLS our 8-qt stock pot to the brim."