32 oz chicken both
24 oz chicken breasts
2 cans of Green Chili enchilada sauce
4 oz can of diced green chilies
3/4 cup of water
2 tbsp of ground cumin
1 tbsp of chile powder
1 tsp of onion powder
1 tsp of garlic powder
1 cup of frozen corn (defrosted)
1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
3/4 cup of instant rice (not cooked)
salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
table spoon of corn starch (only if needed)
optional: shredded cheese for garnish