If there's one thing I try to do before life gets busy, it's fill my freezer with easy meals that future me will be thankful for.
Because once school starts, evenings can get hectic fast. Between homework, sports practices, church activities, and trying to keep everyone fed, dinner can quickly become the most stressful part of the day.
That's exactly why I love this White Chicken Enchilada Soup Meal Prep recipe.
This White Chicken Enchilada Soup Meal Prep is one of my favorite freezer meals because all the prep happens ahead of time. When you're ready to cook, simply thaw the freezer bag, pour everything into the slow cooker, add the cream cheese near the end, and dinner is practically done.
It's creamy, comforting, packed with flavor, and made with simple ingredients your family will actually eat.
And honestly? Your future self is going to thank you.
Ingredients for White Chicken Enchilada Soup
How to make White Chicken Enchilada Soup: ingredients you need!
Here's everything you'll need:
- About 1 pound chicken tenderloins
- ½ white onion, diced
- 1 (10-ounce) can mild Rotel
- 1 (4-ounce) can diced green chilies
- 1 cup chicken broth
- 1 bag frozen corn
- 1 packet taco seasoning
- 1 (28-ounce) can green enchilada sauce
Added on cooking day:
- 1 (8-ounce) block cream cheese
White Chicken Enchilada Soup Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make White Chicken Enchilada Soup
How to make White Chicken Enchilada Soup: a step-by-step guide
1. Assemble your freezer meal
Place the chicken tenderloins into a gallon-size freezer bag.
Add:
- Onion
- Rotel
- Green chilies
- Chicken broth
- Frozen corn
- Taco seasoning
- Green enchilada sauce
Seal the bag tightly and gently mix everything together.
Lay the bag flat in your freezer until you're ready to cook.
Cooking Instructions
The night before serving, move your White Chicken Enchilada Soup Meal Prep to the refrigerator to thaw.
The next morning:
- Pour everything into your slow cooker.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
During the last 30–60 minutes, add the block of cream cheese.
Allow it to melt completely, then stir until the soup becomes smooth and creamy.
Remove the chicken, shred it with two forks, and stir it back into the soup.
Dinner is ready!
White Chicken Enchilada Soup: SIDE IDEA
Perfect for Busy School Nights
One reason I always keep this White Chicken Enchilada Soup Meal Prep in my freezer is because it's perfect for those evenings when everyone is running in different directions.
It's great for:
- Back-to-school season
- Busy weeknights
- Meal prep
- Freezer meal exchanges
- New moms
- Church meal trains
- Cozy fall dinners
Having dinner already prepared takes so much pressure off during a busy week.
CBM TIP
Double this White Chicken Enchilada Soup Meal Prep recipe while you're already chopping onions and measuring ingredients. It only adds a few extra minutes of prep, and you'll have two homemade freezer meals ready for those extra-busy weeks. When serving, set out toppings like shredded cheese, tortilla strips, avocado, cilantro, and sour cream so everyone can customize their own bowl.
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Mama, If you give this recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
⭐️⭐️⭐️⭐️⭐️
More Easy Soup Recipes
If you love this White Chicken Enchilada Soup, be sure to check out these other easy soup recipes that will add fun and flavor to every meal.
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White Chicken Enchilada Soup
Ingredients
- About 1 lb chicken tenderloins approximately 8 tenderloins
- ½ white onion diced
- 1 10 oz can mild Rotel
- 1 4 oz can diced green chilies
- 1 cup chicken broth
- 1 bag frozen corn
- 1 packet taco seasoning
- 1 28 oz can green enchilada sauce
- Add on Cooking Day
- 1 8 oz block cream cheese
Optional Toppings
- Shredded cheese
- Sour cream
- Crushed tortilla chips
- Sliced avocado
- Fresh cilantro
- Jalapeños
- Lime wedges
Instructions
❄️ Freezer Prep
Add the chicken
- Place the chicken tenderloins into a gallon-size freezer bag.
Add the remaining ingredients
- Add the diced onion, Rotel, green chilies, chicken broth, frozen corn, taco seasoning, and green enchilada sauce.
Seal and freeze
- Seal the bag tightly and gently mix everything together. Lay the bag flat in the freezer until ready to use.
🥣 Cooking Instructions
Thaw overnight
- Transfer the freezer bag to the refrigerator the night before cooking.
Slow cook
Pour everything into the slow cooker.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Add the cream cheese
- During the last 30–60 minutes of cooking, add the block of cream cheese. Let it melt completely, then stir until the soup is smooth and creamy.
Shred the chicken
- Remove the chicken, shred it with two forks, and stir it back into the soup.
Serve
- Serve warm with your favorite toppings.
Nutrition
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