Chicken enchilada soup.

Ingredients.

4 chicken breasts
1 1/4 quart water

2 15 oz mild green enchilada sauce
2 4 oz cans chopped green chiles

1 1/2 TBSP ground cumin
1 TBSP chili powder
1 tsp onion powder
1 tsp garlic powder

1 cup frozen corn thawed (or canned corn)
1/2 cup instant rice or egg noodles
1 8 oz bar of cream cheese (cubed)

salt and pepper to taste

Method.

1. Cook the chicken in water for 20 to 30 minutes.
2. Reserve the broth and take chicken out of the broth.
3. Use two forks to shred the chicken and put it back in the broth.
4. Add the rest of the ingredients, stir and cook gently for 30 minutes.