Description
Creamy White Chicken Enchilada Soup is a cozy, flavorful soup recipe packed with shredded chicken, white beans, green chiles, cream cheese, and savory spices. It’s perfect for weeknight dinners, meal prep, or comforting cold-weather meals. This creamy soup brings all the bold, zesty flavor of enchiladas in spoonable form.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
4 cups chicken broth
2 cups shredded chicken (cooked)
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 cup corn (frozen or canned, drained)
1 package (8 oz) cream cheese, softened
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in cumin and chili powder and let them toast for about 30 seconds.
4. Pour in the chicken broth and bring it to a simmer.
5. Add shredded chicken, white beans, green chiles, and corn. Simmer for 10 minutes.
6. Lower heat and stir in softened cream cheese until fully melted and smooth.
7. Add shredded cheese and stir until melted and incorporated.
8. Season with salt and pepper to taste.
9. Serve hot with toppings like tortilla strips, avocado, cilantro, or lime juice.
Notes
Make sure cream cheese is at room temperature for smooth blending.
Adjust spice levels by adding jalapeños or extra chili powder.
Soup thickens as it sits—add broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg