Description
This White Chicken Enchilada Soup is a creamy, cheesy, and flavor-packed Tex-Mex inspired dish that transforms classic enchiladas into a one-pot soup. With shredded chicken, white beans, green chiles, and a silky broth made with cream cheese and Monterey Jack, it’s hearty, satisfying, and perfect for busy weeknights.
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
- 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
- Salt and pepper (to taste)
- Juice of 1 lime
- chopped cilantro (for garnish)
- sliced jalapeños (for garnish)
- avocado (for garnish)
- tortilla strips (for garnish)
Instructions
- Step: 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. Cook for 1 minute until fragrant.
- Step: Add shredded chicken, white beans, corn, green chiles, enchilada sauce, and chicken broth. Stir to combine and bring to a gentle simmer.
- Step: Lower the heat and stir in the cream cheese cubes. Let them melt slowly, stirring until smooth.
- Step: Add shredded Monterey Jack cheese and stir until melted and fully blended into the soup.
- Step: Cook for 15–20 minutes, stirring occasionally, until the soup is hot and creamy.
- Step: Taste and adjust seasoning with salt and pepper. Stir in lime juice just before serving.
- Step: Ladle into bowls and top with cilantro, avocado, jalapeños, or tortilla strips if desired.
Notes
Recipe author: Lora Marie Bennett. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg