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!
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.
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!
