Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder in a slow cooker. Cover and cook on high for 3 ½ hours.
Add corn, rice and cream cheese. Stir and cook on high for 30 minutes more.
Add salt and pepper to taste and top with Monterey Jack cheese and cilantro before serving.
Stove Top Directions:
In a large pot, combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder and garlic powder and bring to a boil.
Add corn, rice and cream cheese, reduce the heat and simmer for 25 minutes.
Mix well so all cream cheese chunks are gone, then add salt and pepper. Serve garnished with cheese and cilantro.
STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.