Crockpot White Chicken Enchilada Soup Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 people
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Calories
616 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Crockpot White Chicken Enchilada Soup Recipe
Description
The recipe combines boneless skinless chicken breasts with low-sodium chicken broth, ground cumin, chopped onion, diced green chiles, corn, white beans, and green enchilada sauce in a slow cooker. Garlic is added for aroma and depth. The mixture cooks on low for about six hours or high for four, allowing flavors to develop fully. Cream cheese is stirred in during the last hour to add creaminess and body to the broth. The chicken is shredded off the bone before returning to the pot, ensuring tender pieces.
The resulting soup has a smooth, slightly thickened texture balanced by the mild heat of chiles and the earthy beans and corn. The cream cheese lends a rich mouthfeel without overpowering the other ingredients. This soup can be served with garnishes such as cilantro, lime, avocado, or cheese to adjust brightness and texture. It's suitable as a filling meal on its own or alongside tortillas or salad.
Storing instructions recommend cooling completely before refrigerating up to three days or freezing for up to three months. Thaw in the refrigerator overnight and reheat gradually on the stove to maintain quality. The soup's stable ingredients make it convenient for batch cooking and reheating.
Ingredients
- 1 pound chicken breast boneless, skinless
- 4 cups chicken broth low-sodium
- 1 teaspoon cumin ground
- 1 onion chopped
- 4 ounces diced green chiles (1 can)
- 15 ounces corn drained (1 can, canned
- 15 ounces White beans drained (1 can, canned
- 10 ounces Green enchilada sauce
- 2 cloves garlic minced
- 4 ounces cream cheese (½ brick)
Instructions
- In a slow cooker combine the chicken, chicken broth, 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 the 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
- Cool soup completely before storing in airtight containers for up to 3 days refrigerated or freeze up to 3 months.
- Thaw frozen soup overnight in the fridge and reheat gently on the stovetop to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 70g | 23% |
| Protein | 48g | 96% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 111mg | 37% |
| Sodium | 1387mg | 58% |
| Potassium | 1644mg | 35% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 29mg | 32% |
| Calcium | 171mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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