Crockpot White Chicken Enchilada Soup
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.
Servings: 4 people
Calories: 616kcal
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!
Video
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.Nutrition
Calories: 616kcal | Carbohydrates: 70g | Protein: 48g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 1387mg | Potassium: 1644mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1230IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 7mg