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.

White Chicken Enchilada Soup Recipe | Stovetop, Slow Cooker or Instant Pot!

Description

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!

Ingredients

Scale

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

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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.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stove Top, Slow Cooker, Instant Pot
Cuisine: Mexican