Slow Cooker White Bean and Chicken Enchilada Soup

Slow Cooker White Bean and Chicken Enchilada Soup is a hearty, creamy and comfort meal that cooks right in your slow cooker. 

The weather is starting to get colder and there is nothing that I love more on a cold day then a hearty and warm bowl of soup.  I enjoy coming home and smelling the scent of dinner being ready to eat and allowing it to warm me up from the inside out. 

This Slow Cooker White Bean and Chicken Enchilada Soup is great because it’s flexible. You can make it mild or spice and thin or thick. I like mine soup on the thinner and mild side,  My husband likes his on the thicker and spicier side.  To thin my own bowl out and to tone down the spice level I add a little more sour cream to my bown and then I thin with some warm chicken broth. 

Frequently Asked Questions About Slow Cooker White Bean and Chicken Enchilada Soup

Can I use chicken thighs or turkey instead 

One of the best things about this recipe is that it’s so flexible.  You can use boneless skinless chicken thighs, or even turkey breasts.  You could also use a bone in cut of meat but you will want to remove the meat off the bone and stir shredded meat into your soup before you serve.  I often use split chicken breast in this recipe often. 

Can you freeze Slow Cooker White Bean and Chicken Enchilada Soup

Yes, you can freeze enchilada soup.  You can drop all the ingredients into a freezer bag raw and then all you need to do is pull out of the freeze and thaw and then dump in your slow cooker and cook when you are ready for the meal.  Be sure that you DO NOT add the sour cream to your freezer bag. 

You can also freeze your soup once it is cooked, but again you want to freeze the soup WITHOUT the sour cream. 

Slow Cooker White Bean and Chicken Enchilada Soup Ingredients 

• one pound boneless, skinless chicken breast, cubed
• medium onion, diced
• green bell pepper, seeded and diced 
• 1 teaspoon garlic powder
• one tablespoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• 4 cups chicken broth
• 2 (15 ounces) cans navy beans, drained and rinsed
• 2 (4 ounces) cans chopped green chilies
• 1 cup frozen corn, thawed
• 1 cup sour cream

How To Make 

1. Using a large slow cooker, add all ingredients EXCEPT the sour cream. Stir to combine.
2. Cover and and cook on high for 4 hours or low for 6 to 7 hours.
3. Stir in the sour cream just before serving.

Cooking Tips

• Use any color bell pepper that you have on hand.  
• Reduce the heat of your soup by using mild green chilies 
• Use any kind of beans that you would like such a great northern beans
• Canned corn drained Using a large slow cooker, add all ingredients EXCEPT the sour cream. Stir to combine.
• Top with shredded cheddar cheese, or green onions

What To Serve With Slow Cooker White Bean and Chicken Enchilada Soup

I like to serve my soup by itself.  If I do add a side dish to the meal, I will typically serve it with a side salad or a side of bread.  Something crusty like a french bread or dutch oven bread. 

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