Quick, Easy, and Healthy White Chicken Enchilada Soup
This quick, easy and healthy white chicken enchilada soup recipe is made with chicken, beans and corn. You can make it in the oven, a slow cooker or your Instant Pot!
Servings: 10
Ingredients
- 2 pounds chicken cut into bite-sized pieces
- 2 cans beans small white, white kidney, or pinto, drained and rinsed
- 2 cups frozen corn
- 1 large onion diced
- 2 can diced Hatch green chiles
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Optional toppings: sour cream avocado, sliced green onions, shredded cheese, jalapeño slices, salsa, hot sauce, tortilla chips or strips
Instructions
- In a medium-sized, oven-safe pot or dutch oven with lid, add all the ingredients except the optional toppings and stir to combine.
- Place the lid on the dutch oven or pot and bake for 1 hour at 325 degrees or until the chicken is cooked through.
- Serve hot with optional toppings.
Notes
- This recipe works great with any kind of beans you like or have on-hand.
- Make this soup in your slow cooker by throwing everything into the cooker except the optional toppings and cook on high for 4 to 6 hours or until the chicken is fully cooked.
- To cook this soup in an Instant Pot, put all of the ingredients in the Instant Pot and cook on high pressure for 6 minutes. Then, you can either use a quick pressure release or let it sit in the pot and do a natural pressure release.
- This soup is best when served hot with cornbread or buttermilk biscuits.
Nutrition
Serving: 1 of 10 servings | Calories: 152kcal | Carbohydrates: 11g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 608mg | Potassium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
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