Made with chicken, beans & corn, you can make this delicious soup in the oven, in a slow cooker, or in an Instant Pot! It is so easy to make on a busy day because there’s very little hands-on time.

Quick, easy, and healthy white chicken enchilada soup made with chicken, beans and corn on the stove top or slow cooker.

The best part about this soup is that you can throw everything in a pan and bake it. Yes, a baked soup! There’s no need to stand over a stove stirring when the oven can do all the work for you. Just be sure to use an oven-safe pan!

This soup is awesome with a pieces ofthe best cornbreador ahomemade buttermilk biscuitand achef salad. You can also top this soup with a few extra ingredients, like avocado, green onions, or sour cream, to make it a bit more refreshing.

Why You’ll Love This Recipe

It’squick and easy to make, especially on a busy weeknight. It’s the kind of recipe where you can dump everything in the pan and let it do most of the work for you.
With chicken, beans, and corn, this soup is packed with protein, fiber, and nutrients. It’s ahealthy and satisfying mealthe whole family will enjoy.
Customize this soup by adding toppingslike sour cream, avocado, green onions, shredded cheese, jalapeños, salsa, or hot sauce to make it your own.
By using canned or frozen ingredients,it’s easy to have everything on-handfor a last-minute dinner idea.

Recipe Ingredients

Chicken:boneless skinless breasts or thighs work best
Canned beans: small white, white kidney, and pinto beans are all good options
Corn
Onion
Canned Hatch green chiles:these come in a range of spiciness so you can customize the level of heat in your soup
Chicken broth
Seasonings:you need some garlic powder, chili powder, cumin, and salt
Toppings (optional):sour cream, avocado, sliced green onions, shredded cheese, jalapeños, salsa, hot sauce, corn chips

See the recipe card below for full information on ingredients and quantities

Image of a white bowl with white chicken enchilada soup garnished with two avocado slices, some sour cream, and sliced green onions.

Popular Substitutions

Corn:This recipe calls for frozen corn but you could use 2 cans of corn or 2 cups of fresh sweet corn sliced off of a cob.
Canned Hatch green chiles:If you don’t have Hatch chiles or can’t find them, you could use canned jalapeños or Anaheim chiles (also called California chiles).
Chicken broth: You could substitute chicken stock or vegetable broth if needed.

How to Make White Chicken Enchilada Soup

Step #1.Cut up the chicken into bite-sized pieces.
Step #2.Add the chicken and all the other ingredients except the toppings into a Dutch oven.
Step #3.Cover and bake for 1 hour at 325 degrees or until chicken is fully cooked.
Step #4.Serve hot garnished with toppings.

Recipe FAQs

Can I use rotisserie chicken in white chicken enchilada soup?

Yep, but it may be a more time-consuming route because you have to break down the chicken. Also, I would add the chicken for the last 20 minutes of baking time because it only needs to be warmed up, not cooked.

How can I make white chicken enchilada soup spicier?

You could use the hot Hatch green chiles, add a pinch or two of ground cayenne, or add some hot sauce. You could also serve the soup with a variety of hot sauces on the side so everyone can customize to their preferred heat level.

Is there a vegetarian or vegan version of white chicken enchilada soup?

To make this soup vegetarian and vegan, leave out the chicken and use vegetable broth instead of chicken broth. You can also add an extra can of beans for extra protein and fiber.

Is white chicken enchilada soup gluten-free?

Yep! As long as you check that all the ingredients you use are gluten-free. This recipe does not call for any flour, grains or anything that typically has gluten in it.

How long can I freeze this soup?

Freeze soup in a covered air-tight container or heavy-duty freezer bag. Properly stored, it will maintain best quality for about 4-6 months. Just thaw overnight in the refrigerator and reheat before serving.

Expert Tips

This soup worksgreat in a slow cooker! Throw everything in and cook on high for 4-6 hours or until the chicken is cooked through.
Feel free touse any kind of beans that you likeor have on hand.
This soupfreezes really well.Move it from the freezer to the refrigerator a couple days before and warm it up on a busy weeknight.

How I make white chicken enchilada soup in an Instant Pot?

Throw all of the ingredients in the Instant Pot and cook on high pressure for 6 minutes (the chicken breasts or thighs can go in whole). You can do a quick pressure release or let it sit in the pot and do a natural pressure release, both work great. Then, remove the chicken from the pot once cooked and chop it up, add it back to the soup, and adjust your seasonings to taste before serving.