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Creamy White Chicken Enchilada Soup

A comforting soup that combines the flavors of traditional enchiladas with creamy goodness, perfect for cozy evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Use leftover rotisserie chicken or poached chicken.
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper
Garnish
  • to taste Chopped cilantro For garnish

Method
 

Preparation
  1. Start by gathering all your ingredients and getting your chicken ready.
Cooking Base
  1. In a large pot, combine the shredded chicken, diced tomatoes with green chilies, white beans, and chicken broth over medium heat.
  2. Stir occasionally until it reaches a boil.
Seasoning
  1. While it’s heating, stir in the cumin, garlic powder, onion powder, salt, and pepper to taste.
  2. Let it simmer for about 10 minutes to allow the flavors to meld together.
Cream Progress
  1. Reduce the heat to low and add in the sour cream and Monterey Jack cheese.
  2. Stir well until the cheese is melted and the soup has a creamy texture.
Serving
  1. Ladle the soup into bowls, and garnish with fresh chopped cilantro.
  2. You can also add tortilla strips or avocado on top for an extra crunch and creaminess.

Notes

For Halal alternatives, swap out the shredded chicken for turkey or plant-based chicken. If short on time, using pre-cooked rotisserie chicken can reduce prep time. Avoid boiling the soup after adding sour cream to prevent curdling.