This Mexican inspired soup recipe is so hassle free to make in your slow cooker. Crockpot white chicken enchilada soup is loaded with flavor and perfect for those chilly evenings.
Round here, we are huge fans of anything Mexican, especially as the temperatures drop. Fresh and bold flavors and hearty and filling meals, what’s not to love?
This chicken soup is so easy to make, it’s a dump and go classic! It’s perfect for dinners and lunches and it’s sure to quench your Mexican food cravings!
For more Mexican chicken dishes, check out my Green Chile Chicken Enchiladas and Chicken Flautas Recipe.
Why you will love this white chicken enchilada soup
- One pot: This dump and go recipe is all made in the slow cooker making clean up a breeze.
- Make ahead: This soup is great for weekly meal prep and freezes well.
- Quick: Although the soup is slow cooked, the prep time is no more than 10 minutes. It’s a great soup to start off earlier in the day and you will have a delicious meal waiting for you in the evening.
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How to make crockpot white chicken enchilada soup
Be sure to see the recipe card below for full ingredients & instructions!
- Add all of the ingredients, apart form the cheese, to the slow cooker.
- Cook.
- In the last hour of cooking, stir in the cream cheese.
- Remove and shred the chicken and add it back to the Crockpot.
- Serve with your favorite toppings.
What do you serve it with?
All Mexican soups and chillis are best served with toppings, and this recipe is no different. Try adding:
- cilantro
- lime
- avocado
- shredded cheese
- sliced jalapenos
- sour cream
Can you make this recipe on the stovetop?
If you don’t have a slow cooker, you can also make this recipe on the stovetop. Place everything in to a large dutch oven and cook on a medium heat. Just give it a stir occassionally so that nothing sticks.
Can you use other cuts of chicken?
I made this recipe with chicken breasts, but you can easily swap them with thighs if you prefer. If you have leftover rotisserie chicken, you can stir that in towards the end of cooking to heat through.
Recipe Tips and Notes
- 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.
Storage
To store, let the soup cool completely before placing it in an air tight container. It will keep well in the fridge for up to 4 days and will freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop.
Crockpot White Chicken Enchilada Soup
Ingredients
- 1 pound of boneless skinless chicken breasts
- 4 cups of chicken stock
- 1 teaspoon cumin
- 1 small onion chopped
- 1 small can diced green chiles
- 15 ounces corn drained
- 15 ounces white beans drained
- 10 ounces green enchilada sauce
- 2 cloves garlic minced
- 4 ounces cream cheese
Instructions
- In your slow cooker combine the chicken, chicken stock, cumin, onion, green chiles, corn, beans, enchilada sauce and garlic.
- Cook on low 6 hours or high 4 hours.
- During the last hour of cooking add in your cream cheese and stir.
- 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
- 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.
Helen Betts says
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!
Becky Hardin says
Thanks for sharing, Helen!
John Doe says
I loved this recipe so much!
Becky Hardin says
Thanks for stopping by!