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Creamy White Chicken Enchilada Soup

A velvety, comforting soup combining tender chicken, creamy broth, and a medley of spices, perfect for cozy winter evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 4 cups chicken broth Low sodium recommended.
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
  • 1 can white beans, drained and rinsed Great source of protein.
  • 1 can diced green chilies Adds flavor and spice.
  • 1 cup corn (frozen or canned) For added sweetness and texture.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Toppings
  • Crushed tortilla chips For added crunch.
  • Fresh cilantro For garnish.

Method
 

Preparation
  1. In a large pot over medium heat, add the chicken broth and bring it to a gentle simmer.
  2. Incorporate your shredded chicken into the pot and stir to combine.
  3. Pour in the heavy cream and give it a good stir. The broth will transform into a wonderfully creamy texture!
  4. Add the rinsed white beans, diced green chilies, and corn to the pot. Stir everything in and let it heat through for about 5 minutes.
  5. Sprinkle in the cumin, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as you desire.
  6. Ladle the soup into bowls, and finish with a sprinkle of crushed tortilla chips and fresh cilantro on top.

Notes

If using rotisserie chicken, it saves time and adds flavor. Be mindful of the heat when adding the cream to avoid curdling. Store leftovers in an airtight container for up to three days or freeze for up to three months.