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Crockpot White Chicken Enchilada Soup

A warm and hearty soup filled with tender chicken, creamy white beans, and delicious flavors, perfect for family gatherings or chilly nights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 7 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken breast Boneless and skinless for convenience.
  • 2 cans white beans, drained
  • 4 cups chicken broth Use vegetable broth for a vegetarian option.
  • 1 can green enchilada sauce
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cream cheese Can be substituted with low-fat cream cheese or Greek yogurt.
  • 1 teaspoon cumin
Toppings
  • tortilla strips
  • avocado, diced
  • fresh cilantro
  • shredded cheese

Method
 

Preparation
  1. Gather all your ingredients. Dice the onion, mince the garlic, and drain the white beans.
Cooking
  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the drained white beans, chicken broth, green enchilada sauce, diced onion, minced garlic, and cumin on top of the chicken.
  3. Cover the slow cooker with its lid and set it to low for 6 to 7 hours.
  4. Once cooked, carefully remove the chicken breasts and shred into bite-sized pieces.
  5. Return the shredded chicken to the slow cooker.
  6. Stir in the cream cheese until it melts and blends into the soup, cooking on low for an additional 15 minutes.
Serving
  1. Ladle the soup into bowls and top it with crispy tortilla strips, diced avocado, fresh cilantro, and your choice of cheese.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.