White Chicken Enchilada Soup

This White Chicken Enchilada Soup is such an easy Slow Cooker recipe! I love making it during a busy week because I can throw all of the ingredients into my crockpot and it’ll be ready in time for dinner! If you’re a busy mom like me, this is great during the hectic school year!

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Why Make White Chicken Enchilada Soup:

  • Slow Cooker Recipe
  • Perfect for Busy Weeks
  • Easy Recipe
  • Simple Ingredients
  • Budget-Friendly

Ingredients Needed:

Chicken – Boneless, Skinless, Chicken Breasts

Dairy – Heavy Cream, Shredded Monterrey Jack Cheese, Cream Cheese

Produce – Green Chilies, Fresh Cilantro

Spices – Salt, Pepper, Paprika

Pantry – Green Enchilada Sauce, Low Sodium Chicken Broth

How to Make This Soup:

This is a visual walk-through created for readers. The Full Recipe can be found on the Recipe Card located at the bottom of this post.

To begin, place your Chicken Breasts, Enchilada Sauce, Chicken Broth, Green Chiles, Salt, Pepper, and Paprika in your Slow Cooker and set on Low for 8 Hours or High for 4 Hours.

Next, Remove the Chicken, shred it, and place it back into your Slow Cooker.

Then, add the Heavy Cream, Shredded Cheese, and Cream Cheese to your Slow Cooker and cook for 30 Min or 1 Hour on Low.

Finally, serve and garnish with Cilantro and additional Cheese on each serving. Enjoy!

More Slow Cooker Recipes You Should Try!

Slow Cooker Chicken Spaghetti – A family and reader FAVORITE! You’ve got to try this one!

Slow Cooker White Chicken & Green Chili Soup – A wonderful comfort soup that has become one of my go-to’s on busy nights!

Slow Cooker Broccoli & Cheese Soup – This soup is Gluten-Free and absolutely delicious!

White Chicken Enchilada Soup

White Chicken Enchilada Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

This slow cooker White Chicken Enchilada Soup is a family favorite! It's a hearty meal on a cool evening!

Ingredients

  • 2 lbs. Boneless Skinless Chicken Breasts
  • 5 oz. Green Enchilada Sauce
  • 3 cups Low Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 8 oz. Shredded Monterey Jack Cheese
  • 4 oz. Cream Cheese
  • 4 oz. Green Chilies
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1/2 tsp. Paprika
  • 1 Tbsp. Cilantro, chopped (optional for garnish)

Instructions

  1. Place chicken breasts, enchilada sauce, chicken broth, green chiles, salt, pepper and paprika in the slow cooker and set on low for 8 hours or High for 4 Hours. Remove chicken and shred. Place it back into the slow cooker.
  2. Add heavy cream, 3/4 cup of shredded cheese, and cream cheese to the slow cooker and cook 30 min -1 hour on low.
  3. Serve and garnish with cilantro, if desired, and leftover Cheese on each bowl of soup if desired!

Notes

Prep Ahead Instructions-

Place chicken breasts, enchilada sauce, chicken broth, green chiles, salt, pepper and paprika in the slow cooker. Cover and store in the refrigerator until ready to cook.

Cooking Instructions -

Cook on low for 8 hours or High for 4 Hours. Remove chicken and shred. Place it back into the slow cooker. Add heavy cream, shredded cheese, and cream cheese to the slow cooker and cook 30 min -1 hour on low. Serve with additional cheese and fresh cilantro.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 629Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 226mgSodium: 976mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 62g

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