Enchilada Soup

Start with:
2 cans (4 cups) chicken broth
1 cream cheese (8 oz.)
Heat up and whisk until well blended and cream cheese is completely melted.

Add:
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
2-3 chicken breasts, cooked and shredded
1 ½ cups instant rice

Bring all ingredients to a boil. Reduce heat and cook for 10 min, stirring occasionally. Makes 12-15 cups or servings.

(Thank you Terina E. for sharing this recipe with everyone.)