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
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