Description
Creamy White Chicken Enchilada Soup is a comforting, flavorful bowl combining tender shredded chicken, zesty green enchilada sauce, white beans, and savory spices. This cozy soup is perfect for weeknight dinners or gatherings, balancing creamy texture with mild spice and fresh brightness from lime and cilantro.
Ingredients
Scale
Protein
- 2 cups cooked, shredded chicken breasts or thighs
Base and Creaminess
- 4 cups chicken broth
- 1 cup green enchilada sauce
- 1 can (about 15 oz) white beans, drained and rinsed (half pureed, half whole)
- 1/2 cup Mexican crema or sour cream
Aromatics and Spice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño or 2 chopped green chilies, seeded and minced (adjust for spice)
Fresh Finish
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Optional Garnishes
- Shredded Monterey Jack or cheddar cheese
- Sour cream dollop
- Avocado slices
- Crispy tortilla strips
Instructions
- Prepare the Chicken: Cook chicken breasts or thighs by poaching them in simmering water or broth until fully cooked. Once cool enough to handle, shred the chicken finely using two forks to create tender protein pieces for the soup.
- Sauté Aromatics: In a large pot, heat a little oil over medium heat. Add diced onions, minced garlic, and chopped jalapeño or green chilies. Sauté until fragrant and onions become slightly translucent, building a flavorful base.
- Add Broth, Enchilada Sauce, and Beans: Pour in the chicken broth and green enchilada sauce, stirring to combine. Add the canned white beans, blending half of them for creaminess while leaving the rest whole to maintain texture.
- Simmer and Combine: Bring the mixture to a simmer and cook for about 15 minutes to meld the flavors. Stir in the shredded chicken and continue warming until heated through.
- Finish With Creaminess and Freshness: Stir in Mexican crema or sour cream to add smooth richness. Add fresh lime juice and chopped cilantro to brighten the flavors. Season with salt and pepper to taste. The soup is now ready to serve.
Notes
- Use store-bought rotisserie chicken to save time without sacrificing flavor.
- Pureeing half of the beans creates a creamy texture without heaviness.
- Don’t skip the lime juice—it balances and lifts the creamy soup perfectly.
- Adjust the amount of jalapeño and enchilada sauce to control the soup’s spice level.
- Allow the soup to rest a few minutes before serving to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken soup, enchilada soup, creamy chicken soup, white chicken enchilada, comforting soup, gluten free soup, easy dinner
