Crock Pot Potato Soup With Chilies And Cheese - cooking recipe

Ingredients

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

Preparation

Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
Add diced potatoes and diced green chilies and stir.
Cover crockpot and cook on low 8-10 hours.
Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
Add cream cheese to the crock pot and stir until melted and blended.
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).
Serve with shredded cheese as garnish and flour tortillas.