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
Calories: 7kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 140mgPotassium: 16mgFiber: 0.3gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 3mgIron: 0.05mg
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