Warm, hearty, and full of flavor, this Crockpot white chicken enchilada soup is one of my favorite easy dinners to make when the weather cools down. With just 10 minutes of prep and 10 simple ingredients, my Crock Pot does all the work for me. This rich and creamy slow cooker chicken enchilada soup is perfect for chilly nights or meal prep lunches.
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Creamy Chicken Enchilada Soup in the Slow Cooker
I’m a huge fan of Mexican-inspired flavors, and this slow cooker chicken enchilada soup is like a cozy hug in a bowl. Modeled after my favorite green chicken enchilada soup, I fill up this crockpot version with tender shredded chicken, white beans, corn, green chiles, and creamy green enchilada sauce for a hearty and satisfying dinner. A little bit of cream cheese stirred in at the end makes it extra velvety and smooth. I love this crockpot creamy chicken enchilada soup served with lime wedges, fresh cilantro, shredded cheese, or crushed tortilla chips!
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How to Keep Cream Cheese from Curdling in Soup
To help the cream cheese incorporate evenly, be sure to bring it to room temperature during the last hour or so of cooking the soup. If the cream cheese is too cold, it will melt more slowly and could begin to curdle in the soup. While curdling is not dangerous, it doesn’t look nice and the texture is quite unpleasant. Make sure to stir frequently to promote even melting.
Crockpot White Chicken Enchilada Soup Recipe
Equipment
- Crockpot
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 (1 can, drained**)
- 15 ounces canned white beans (1 can, drained***)
- 10 ounces green enchilada sauce
- 2 cloves garlic (minced)
- 4 ounces cream cheese (½ brick, room temperature)
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
- Cut the cream cheese into small cubes before adding it to the crockpot. It melts faster and blends into the soup more smoothly without clumps.
- Use two forks or a hand mixer on low speed to shred the chicken right in the crockpot—less mess and no extra dishes.
- If the soup feels too thin at the end of cooking, remove ½ cup and blend it with a little cream cheese or beans, then stir it back in for a thicker texture.
- Stir in fresh lime juice or zest at the end of cooking to balance the creamy base with a pop of acidity.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make White Chicken Enchilada Soup in the Crockpot Step by Step
Prep: Gather the list of ingredients for this white chicken enchilada soup recipe. Chop the onion, drain the corn and beans, and mince the garlic. The cream cheese can stay in the fridge until later.
Add Ingredients: In a slow cooker, combine 1 pound of boneless, skinless chicken breasts, 4 cups of chicken broth, 1 teaspoon of ground cumin, 1 chopped onion, 4 ounces (1 can) of diced green chiles, 15 ounces (1 can) of drained corn , 15 ounces (1 can) of drained white beans, 10 ounces of green enchilada sauce, and 2 minced cloves of garlic.
Cook the Soup: Stir well and cook everything on LOW for 6 hours; or HIGH for 4 hours.
Add the Cream Cheese: During the last hour of cooking add in 4 ounces of cubed cream cheese and stir. I recommend letting the cream cheese come to room temperature for 30-60 minutes before stirring it in to help it melt more easily.
Shred the Chicken: Once the soup is creamy, remove the cooked chicken breasts, shred, and add them back to slow cooker. Alternatively, you can shred chicken in the crockpot with two forks or a hand mixer. I found it easier to remove, shred, and add back.
Serve the Soup: Serve your creamy crockpot white chicken enchilada soup with your favorite toppings like cilantro, lime, avocado, cheese, or anything you please!
How to Store, Freeze, and Reheat
Store leftover white chicken enchilada soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot on the stove set over medium-low heat until warmed through. You can also microwave individual portions.
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