Description
Creamy White Chicken Enchilada Soup is a cozy, flavorful soup packed with shredded chicken, white beans, green chiles, cream cheese, and savory spices.
Ingredients
Scale
- 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
- Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cumin and chili powder and let them toast for about 30 seconds.
- Pour in the chicken broth and bring it to a simmer.
- Add shredded chicken, white beans, green chiles, and corn. Simmer for 10 minutes.
- Lower heat and stir in softened cream cheese until fully melted and smooth.
- Add shredded cheese and stir until melted and incorporated.
- Season with salt and pepper to taste.
- Serve hot with toppings like tortilla strips, avocado, cilantro, or lime juice.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg