Creamy White Chicken Enchilada Soup Recipe
Introduction
This Creamy White Chicken Enchilada Soup is a comforting blend of tender chicken, white beans, and flavorful spices, all simmered in a cheesy, creamy broth. Perfect for cozy evenings, it’s easy to make and sure to satisfy your craving for a rich, southwestern-inspired soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or cooked chicken breasts)
- 2 cans (15-ounce) white beans, drained and rinsed
- 1 can (15-ounce) corn, drained
- 2 cans (4-ounce) diced green chiles
- 1 can (10-ounce) green enchilada sauce
- 1 block (8-ounce) cream cheese, cubed and softened
- 1 ½ cups shredded Monterey Jack cheese (or pepper jack for heat)
- Salt and pepper to taste
- Juice of 1 lime
Optional toppings:
- Chopped cilantro
- Sliced jalapeños
- Avocado
- Tortilla strips
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic, cumin, chili powder, and paprika, cooking for 1 minute until fragrant.
- Step 2: Add shredded chicken, white beans, corn, diced green chiles, green enchilada sauce, and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
- Step 3: Lower the heat and stir in the cream cheese cubes. Allow them to melt slowly, stirring frequently until the soup is smooth and creamy.
- Step 4: Add shredded Monterey Jack cheese and stir until fully melted and incorporated into the soup.
- Step 5: Simmer the soup for 15–20 minutes, stirring occasionally, until heated through and creamy.
- Step 6: Taste and adjust seasoning with salt and pepper. Stir in lime juice just before serving.
- Step 7: Ladle into bowls and top with your choice of chopped cilantro, sliced jalapeños, avocado, or tortilla strips.
Tips & Variations
- Use pepper jack cheese instead of Monterey Jack for a spicier kick.
- For a thicker soup, reduce the chicken broth by 1 cup or add a handful of crushed tortilla chips during simmering.
- Substitute cooked ground turkey or beef for chicken if desired.
- Garnish with sour cream or a squeeze of fresh lime for extra creaminess and brightness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh green chiles instead of canned?
Yes, fresh green chiles can be used. Roast and dice them before adding to the soup for a fresher flavor. Adjust the quantity to your heat preference.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as the chicken broth and enchilada sauce you use are gluten-free. Always check labels to be sure.
PrintCreamy White Chicken Enchilada Soup Recipe
This creamy White Chicken Enchilada Soup combines shredded chicken, white beans, corn, and green chiles in a flavorful blend of spices and enchilada sauce, finished with cream cheese and Monterey Jack cheese for a rich and comforting one-pot meal. Perfect for a cozy dinner, it can be garnished with avocado, jalapeños, and tortilla strips to add texture and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or cooked chicken breasts)
- 2 cans (15-ounce each) white beans, drained and rinsed
- 1 can (15-ounce) corn, drained
- 2 cans (4-ounce each) diced green chiles
- 1 can (10-ounce) green enchilada sauce
Dairy & Cheese
- 1 block (8-ounce) cream cheese, cubed and softened
- 1 ½ cups shredded Monterey Jack cheese (or pepper jack for added heat)
Seasoning & Garnishes
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: chopped cilantro, sliced jalapeños, avocado, tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic, cumin, chili powder, and paprika; cook an additional 1 minute until fragrant.
- Build the Soup Base: Add the shredded chicken, white beans, corn, diced green chiles, green enchilada sauce, and chicken broth to the pot. Stir everything together and bring to a gentle simmer.
- Add Creaminess: Reduce the heat to low and stir in the softened cream cheese cubes. Allow them to melt slowly while stirring frequently until the soup is smooth and creamy.
- Incorporate Cheese: Add the shredded Monterey Jack cheese and continue stirring until it melts completely and blends smoothly into the soup.
- Simmer: Let the soup cook for 15–20 minutes, stirring occasionally, to allow flavors to meld and ensure the soup is hot and creamy.
- Season and Finish: Taste the soup and adjust the seasoning with salt and pepper as needed. Just before serving, stir in the fresh lime juice.
- Serve: Ladle the soup into bowls and top with optional garnishes such as chopped cilantro, sliced jalapeños, avocado slices, or crispy tortilla strips to your liking.
Notes
- For a spicier version, use pepper jack cheese instead of Monterey Jack and add sliced jalapeños as a topping.
- Rotisserie chicken is a convenient shortcut, but any cooked chicken breasts shredded will work well.
- The soup can be made ahead and reheated gently on the stovetop; add additional broth if it thickens too much.
- Serve with warm tortilla chips or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: White Chicken Enchilada Soup, Enchilada Soup, Creamy Chicken Soup, Mexican Chicken Soup, One Pot Soup
