Description
This Creamy White Chicken Enchilada Soup brings the comfort of enchiladas in a cozy soup form. With tender chicken, white beans, green chiles, and cheese in a creamy spiced broth, it’s a simple one-pot dinner that warms from the inside out. Easy to make and loaded with flavor, it’s perfect for chilly nights or meal prepping ahead.
Ingredients
2 cups cooked shredded chicken
1 can (15 oz) white beans, drained and rinsed
1 cup corn (frozen or canned)
1 can (4 oz) diced green chiles
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
4 oz cream cheese or 1/2 cup sour cream
1 cup shredded Monterey Jack or Pepper Jack cheese
1 tablespoon olive oil or butter
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup tortilla strips, for topping
2 tablespoons chopped cilantro (optional)
Instructions
1. Heat oil or butter in a large Dutch oven over medium heat. Add diced onion and garlic, sauté until softened.
2. Stir in green chiles, cumin, oregano, chili powder, salt, and pepper. Let spices toast for 1 minute.
3. Pour in chicken broth, then add shredded chicken, white beans, and corn. Stir and bring to a simmer.
4. Lower heat and stir in cream cheese or sour cream. Whisk until fully melted and combined.
5. Add shredded cheese, stir until smooth and creamy.
6. Simmer for 10–15 minutes, stirring occasionally.
7. Serve hot topped with tortilla strips, extra cheese, and cilantro.
Notes
You can substitute rotisserie chicken for a quick shortcut.
For a spicier version, add diced jalapeños or extra chili powder.
Soup can be frozen, but reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 790mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg