Name: Quick, Easy, and Healthy White Chicken Enchilada Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 pounds chicken, cut into bite-sized pieces; 2 cans beans (small white, white kidney, and pinto are all great), drained and rinsed; 2 cups frozen corn; 1 large onion, diced; 2 can diced Hatch green chilis; 2 cups chicken broth; 1 teaspoon garlic powder, chili powder, cumin, AND salt; Optional ideas for serving: sour cream, avocado, sliced green onions, shredded cheese, jalapeños, salsa, hot sauce

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Quick, easy & healthy white chicken enchilada soup recipe. Made with chicken, beans & corn, you can make this delicious soup on the stove top, in the slow cooker or in your Instant Pot!

The recipe I'm sharing today is a quick, easy, and healthy white chicken enchilada soup. What I love about this soup is that you throw everything in a pan and just 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 recipe was a big hit with the family and came together in a flash. I know you are going to love it.

I love this recipe, too, because it's kind of a dump-and-go kind of recipe where you have most of the ingredients on the shelf and they are ready to use when you want to make them. Canned beans, broth, chicken, and chicken broth are easy for me to keep on hand and come together in so many different ways to make a great meal.

This soup is awesome with a side of my favorite cornbread or with your favorite topping such as sliced green onion, fresh avocado, sour cream, or hot sauce. Adding a few fresh ingredients to the top really makes this a refreshing soup.

Tips and Tricks for Making White Chicken Enchilada Soup:

This soup is a great candidate for the slow cooker! Throw everything in and cook on high for 4-6 hours or until the chicken is cooked through.
You can substitute 2 cans of corn for frozen corn.
This soup freezes really well for those busy weekday nights.
Feel free to use any kind of beans that you like or have on hand.

How long should I cook soup in an Instant Pot?

You can throw all of the ingredients in the Instant Pot and cook on high pressure for 6 minutes in the instant pot. You can do a quick pressure release or let it sit in the pot and do a natural pressure release, both work great. Just 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.

How long can I freeze 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 fridge and reheat before serving.