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–+ servings
overhead view of a bowl of crockpot white chicken enchilada soup with a spoon.
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4.57 from 67 votes

Crockpot White Chicken Enchilada Soup Recipe

This super flavorful crockpot white chicken enchilada soup recipe is made with 10 ingredients and 10 minutes of prep--the rest is hands-off!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 people
Calories: 516kcal
Author: Becky Hardin

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
    two raw chicken breasts topped with corn, onion, white beans, chopped chilies, salsa verde, and spices.
  • Cook on low 6 hours or high 4 hours.
    stirring chicken broth and veggies in a crockpot with a wooden spoon.
  • During the last hour of cooking add in the cream cheese and stir.
    4 ounces cream cheese
    adding cream cheese to white chicken enchilada soup in a crockpot.
  • Before serving stir to make sure the cream cheese is incorporated and remove the chicken, shred, and add back to slow cooker.
    shredded chicken in a glass bowl.
  • Serve with your favorite toppings like cilantro, lime, avocado, cheese, anything!
    overhead view of crockpot white chicken enchilada soup in a slow cooker.

Video

Notes

*When I'm feeling lazy, I will just toss in some store-bought rotisserie chicken at the end!
**You can also 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.
Tips:
  • 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.
Stovetop Instructions: Sauté the onions and garlic in a little oil in a Dutch oven. Add the chiles, corn, beans, enchilada sauce, garlic, cumin, chicken, and broth. Simmer for 1 hour, or until the chicken is cooked through to 165°F. Shred the chicken and return it to the soup. Stir in the cubed cream cheese until melted through and creamy before serving.
Make-Ahead:  Assemble all ingredients except the cream cheese in a freezer bag. When ready to cook, just dump it into the crockpot—perfect for meal prep.
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 3 days and will freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 51g | Protein: 42g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1268mg | Potassium: 1356mg | Fiber: 7g | Sugar: 8g | Vitamin A: 930IU | Vitamin C: 17mg | Calcium: 146mg | Iron: 6mg