Crock Pot Potato Soup With Chilies And Cheese

• 5 1/2 cups chicken broth
• 1 (10 3/4 ounce) can condensed reduced-fat cream of chicken soup
• 1 teaspoon onion powder
• 4 large potatoes (large dice, about 1-inch)
• 1 (8 ounce) package neufchatel low-fat cream cheese (cubed)
• 1 (7 ounce) can chopped green chilies
• Garnish and Dipping
• shredded Mexican blend cheese
• flour tortilla

1. Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
2. Add diced potatoes and diced green chilies and stir.
3. Cover crockpot and cook on low 8-10 hours.
4. Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
5. Add cream cheese to the crock pot and stir until melted and blended.
6. Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
7. Serve with shredded cheese as garnish and flour tortillas.

chicken broth, condensed reducedfat cream, onion powder, potatoes, cream cheese, green chilies, blend cheese, flour tortilla

Taken from www.food.com/recipe/crock-pot-potato-soup-with-chilies-and-cheese-269122 (may not work)