Crockpot White Chicken Enchilada Soup
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.Warm up with this comforting Crockpot White Chicken Enchilada Soup! Thick, creamy, and packed with tender shredded chicken, white beans, corn, and cozy white enchilada flavor, this dump-and-go slow cooker meal requires just 5 minutes of prep. Perfectly balanced with cream cheese and Monterey Jack, it is an easy weeknight dinner for busy families or game day gatherings. Top with tortilla chips, avocado, and lime for the ultimate crowd-pleasing meal!
Equipment
- 1 Crockpot/Slow Cooker
- 2 Forks (for shredding chicken)
- Measuring cups and spoons
- Can opener
- Colander / Strainer (for rinsing beans and draining corn)
Ingredients
- 1 1/2-2 lb boneless, skinless chicken breasts
- 2 (15oz) cans great northern beans, drained & rinsed
- 1 (15oz) can corn, drained
- 1 (4oz) can diced green chiles
- 1 (10oz) can green enchilada sauce
- 3 cups chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz cream cheese, softened & cubed
- 1 cup shredded Monterey Jack or pepper jack
- 1/2 cup sour cream or plain Greek yogurt
For Serving
- Top with extra cheese, crushed tortilla chips, avocado, cilantro, lime, sliced jalapeños or a drizzle of sour cream.
Instructions
- Add chicken, beans, corn, green chiles, enchilada sauce, broth, taco seasoning, cumin, garlic powder and onion powder to the crockpot.
- Cover and cook on LOW 6-7 hours or HIGH 3-4 hours, until the chicken is tender.
- Shred the chicken directly in the crockpot.
- Stir in cream cheese and shredded cheese. Cover 15-20 minutes, then stir until creamy.
- Stir in sour cream or Greek yogurt just before serving. For a thicker soup, lightly mash some beans against the side of the crockpot.