Creamy Crockpot White Chicken Enchilada Soup
A comforting and creamy slow cooker soup featuring tender chicken, white enchilada sauce, and a blend of spices, perfect for cozy dinners and easy weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 14 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 2 lbs skinless, boneless chicken breasts
- 1 cup white enchilada sauce
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 can (4 oz) green chilies, drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- 1 cup shredded Monterey Jack or Cheddar cheese (for serving)
- Tortilla chips or strips (optional, for topping)
Instructions
- Rinse and pat dry the chicken breasts. Finely chop the onion and mince the garlic. Drain the can of green chilies.
- Place chicken breasts at the bottom of your crockpot. Add chopped onion, minced garlic, and drained green chilies on top.
- Pour in 1 cup white enchilada sauce and 4 cups chicken broth. Sprinkle cumin, oregano, salt, and pepper evenly over the mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and shreds easily with a fork.
- Remove chicken breasts carefully, shred with two forks, then return shredded chicken to the crockpot.
- Cube the softened cream cheese and stir it into the soup until fully melted and creamy. Use a whisk or immersion blender if needed for a smoother texture.
- Taste and adjust seasoning with more salt, pepper, or enchilada sauce if desired. Let warm through for another 10-15 minutes.
- Ladle into bowls and garnish with shredded cheese, fresh cilantro, and crunchy tortilla chips. Serve hot.
Notes
Soften cream cheese before adding to avoid lumps. Layer chicken on the bottom for even cooking. Adjust salt after cooking as broth flavors concentrate. For a spicier soup, add diced jalapeños or cayenne pepper before serving. Can be made on stovetop by simmering for 45-60 minutes. Leftovers store well in fridge up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
Keywords: creamy chicken soup, crockpot soup, white chicken enchilada soup, slow cooker recipes, comfort food, easy dinner, enchilada soup