Description
This creamy white chicken enchilada soup is the ultimate comfort food packed with bold flavor and simple ingredients.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can white beans (drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 can green chilies
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 4 oz cream cheese (softened)
- 1 cup Monterey Jack cheese (shredded)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until soft and translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in shredded chicken, white beans, corn, green chilies, cumin, oregano, salt, and pepper.
- Pour in chicken broth and bring the mixture to a gentle simmer for 10 to 15 minutes.
- Reduce heat and stir in cream cheese until fully melted and smooth.
- Add shredded Monterey Jack cheese and stir until melted and creamy.
- Serve hot with your favorite toppings like tortilla strips, cilantro, or sour cream.
Notes
- This soup is perfect for busy weeknights.
- It can be made ahead and reheated for lunch.
- Customize toppings to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Creamy White Chicken Enchilada Soup, Chicken Soup, Comfort Food