This Mexican-inspired crockpot white chicken enchilada soup recipe is so hassle-free to make! I utilized just 10 ingredients to create a rich and flavorful soup that takes just 10 minutes of prep! This white chicken enchilada soup is loaded with flavor and perfect for those chilly evenings.
I am a huge fan of Mexican flavors, especially as the temperatures drop. I love the fresh and bold flavors during the seasons when I just want to curl up. This white chicken enchilada soup is a creamy version of my favorite slow cooker chicken enchilada soup. It’s so hearty and filling, and I love that it’s a dump-and-go meal so I have plenty of time to get cozy!
What’s in Crockpot White Chicken Enchilada Soup?
- Chicken: I prefer to use boneless, skinless chicken breasts since they are leaner than thighs. When I’m feeling lazy, I will just toss in some store-bought rotisserie chicken at the end, though!
- Chicken Broth: Low-sodium chicken broth creates a rich and savory soup base.
- Cumin: If you only have one spice for Mexican dishes, make it ground cumin. Its fresh, earthy, and peppery flavor is the key to authentic-tasting Mexican food.
- Onion + Garlic: Create a savory base of flavor for the soup that enhances the umami chicken.
- Diced Green Chiles: Add a bit of earthiness and a subtle spiciness to the soup.
- Corn: Canned corn is such an easy way to include this bright and sweet veggie.
- White Beans: Canned white beans (another time-saving hack) add creaminess and texture to the soup.
- Green Enchilada Sauce: This jarred sauce adds so much flavor without any fuss!
- Cream Cheese: Just a little bit of full-fat cream cheese makes this soup silky and creamy!
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How to Store and Reheat
Store leftover crockpot white chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. I like to reheat it all at once in a pot on the stove set over medium-low heat until warmed through. You can also microwave individual portions.
How to Freeze
Freeze white chicken enchilada soup whole or divided into individual portions (perfect for meal prep!) in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- If you can, use organic chicken that has been air-chilled.
- You can use fresh or frozen corn in this recipe.
- I used white beans in this dish, but if you only have black or kidney beans, they will work well too.
- If you don’t have a slow cooker, you can also make this recipe on the stovetop. Place everything into a large Dutch oven and cook over medium heat. Just give it a stir occasionally so that nothing sticks.
Top Reader Review
“I loved this recipe so much!” -John Doe
Crockpot White Chicken Enchilada Soup Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 onion chopped
- 4 ounces diced green chiles (1 can)
- 15 ounces canned corn drained (1 can)
- 15 ounces canned white beans drained (1 can)
- 10 ounces green enchilada sauce
- 2 cloves garlic minced
- 4 ounces cream cheese (½ brick)
Instructions
- In a slow cooker combine the chicken, chicken broth, cumin, onion, green chiles, corn, beans, enchilada sauce, and garlic.1 pound boneless, skinless chicken breasts, 4 cups low-sodium chicken broth, 1 teaspoon ground cumin, 1 onion, 4 ounces diced green chiles, 15 ounces canned corn, 15 ounces canned white beans, 10 ounces green enchilada sauce, 2 cloves garlic
- Cook on low 6 hours or high 4 hours.
- During the last hour of cooking add in the cream cheese and stir.4 ounces cream cheese
- Before serving stir to make sure the cream cheese is incorporated and remove the chicken, shred, and add back to slow cooker.
- Serve with your favorite toppings like cilantro, lime, avocado, cheese, anything!
Notes
How to Make Crockpot White Chicken Enchilada Soup Step by Step
Cook the Soup: In a slow cooker combine 1 pound of boneless, skinless chicken breasts, 4 cups of low-sodium chicken broth, 1 teaspoon of ground cumin, 1 chopped onion, 4 ounces (1 can) of diced green chiles, 15 ounces (1 can) of canned corn, 15 ounces (1 can) of canned white beans, 10 ounces (1 jar) of green enchilada sauce, and 2 minced cloves of garlic. Cook on low for 6 hours or high for 4 hours.
Add the Cream Cheese: During the last hour of cooking add in 4 ounces (½ brick) of cream cheese and stir.
Shred the Chicken: Before serving stir to make sure the cream cheese is incorporated and remove the chicken, shred, and add back to slow cooker.
Serve the Soup: Serve with your favorite toppings like cilantro, lime, avocado, cheese, anything!
Since there were no specific directions for stovetop cooking, I sauteed onions and garlic in a tablespoon of olive oil since I couldn’t see boiling them raw in the soup. I added the spices (including a teaspoon of chili powder) to the vegetable mix, then the rest of the ingredients, except I only used 3 1/4 cups of broth as I felt five cups of liquid total would make it too watery, and I cooked and shredded the chicken breasts in advance. Cooked for an hour, then added the cream cheese and cooked for another 20 minutes, mainly because I had time to kill before my husband was ready to eat. In the end, it was delicious!
Thanks for sharing, Helen!
I loved this recipe so much!
Thanks for stopping by!
This Mexican-inspired crockpot white chicken enchilada soup sounds like the ultimate comfort food! I love how easy it is to make with just 10 ingredients and minimal prep time. Perfect for a cozy, flavorful meal on chilly evenings!
This white chicken enchilada soup is such a great idea for a hassle-free, flavorful meal! With just 10 ingredients and 10 minutes of prep, it’s the perfect dish for a busy day. Ideal for those chilly nights when you crave something warm and delicious!