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.

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 of the best cornbread or a homemade buttermilk biscuit and a chef 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’s quick 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 a healthy and satisfying meal the whole family will enjoy.
• Customize this soup by adding toppings like 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-hand for 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 

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

Expert Tips

• This soup works great in a slow cooker! Throw everything in and cook on high for 4-6 hours or until the chicken is cooked through.
• Feel free to use any kind of beans that you like or have on hand.
• This soup freezes 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.

Side Dishes to Serve

• Sour Cream Cornbread
• Jumbo Dinner Rolls
• Skillet Cornbread
• Super Simple No-Knead Bread
• Homemade Buttermilk Biscuits
• Chef Salad

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