Description
Creamy White Chicken Enchilada Soup is a flavorful and comforting dish that combines the essence of enchiladas in a spoonable form.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- Fresh lime wedges
- Chopped cilantro
- Tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until soft, about 5 minutes. Add garlic and cook 1–2 more minutes.
- Pour in chicken broth. Stir in green chilies, cumin, chili powder, oregano, salt, and pepper. Simmer for 5 minutes.
- Add shredded chicken, white beans, and corn. Reduce heat and simmer for 10–15 minutes. Optionally mash some beans for a thicker texture.
- Remove from heat. Stir in sour cream and heavy cream until smooth. Return to low heat without boiling.
- Gradually stir in cheese until melted and soup becomes creamy. Simmer gently for 5 more minutes.
- Serve hot, garnished with tortilla strips, cilantro, shredded cheese, and a squeeze of lime.
Notes
- Perfect for cozy nights or meal prepping.
- This soup is a freezer-friendly meal.
- Adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Creamy White Chicken Enchilada, Enchilada Soup, Tex-Mex Soup