Description
When you need a cozy, satisfying meal that’s bursting with flavor and easy to make, this Creamy White Chicken Enchilada Soup delivers.
Ingredients
Scale
- 2 cups shredded chicken
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 cup sweet corn (frozen or canned)
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups shredded Monterey Jack cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 cup tortilla strips (optional, for topping)
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once it’s ready, add in the chopped onion and let it cook until it becomes translucent—around five minutes. This step forms the aromatic base of the soup. Add minced garlic to enhance the flavor further and allow it to cook for an additional minute until fragrant.
- Once the onions and garlic are ready, sprinkle in the ground cumin, chili powder, salt, and pepper. The spices are crucial; they coat the onions and garlic, transforming the soup into a flavor-packed delight. Stir everything together to ensure the spices are well incorporated.
- Pour in the chicken broth along with the diced green chiles, rinsed white beans, and sweet corn. Stir well and bring the mixture to a gentle simmer. This step allows the flavors to meld beautifully, setting the stage for your creamy soup.
- Next, introduce the shredded chicken to the simmering pot and allow it to cook for 10 minutes. This gives the chicken time to absorb all the delicious spices and flavors, creating a robust broth that captures the essence of comforting food.
- After the simmering period, lower the heat and stir in the softened cream cheese. Continue stirring until it melts and blends seamlessly into the soup. Gradually mix in the shredded Monterey Jack cheese, ensuring you keep stirring until the cheese is fully integrated, resulting in a luxuriously creamy texture.
- Before ladling the soup into bowls, take a moment to taste and adjust any seasonings as necessary. When serving, consider topping your bowls with crispy tortilla strips, additional cheese, and freshly chopped cilantro for the perfect finishing touch.
Notes
Make sure to use low-sodium chicken broth if you are watching your sodium intake. For a vegan option, try substituting chickpeas for chicken and use plant-based cream cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 28 g