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

Quick, Easy, and Healthy White Chicken Enchilada Soup

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  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4-6 1x


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


  • 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, jalapeƱos, salsa, hot sauce


  1. In a medium-sized, oven-safe pot or dutch oven with lid, add all but the optional ingredients and stir to combine.
  2. Place the lid on the dutch oven or pot and bake for 1 hour at 325 degrees or until the chicken is cooked through.
  3. Serve hot with optional ingredients.


  • 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 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, chop it up, add it back to the soup, and adjust your seasonings to taste before serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stove Top, Slow Cooker, Instant Pot
  • Cuisine: Mexican