White Chicken Enchilada Soup
White Chicken Enchilada Soup is a creamy, cheesy, and flavor-packed dish that transforms classic enchilada flavors into a comforting, one-pot meal. It’s rich, slightly spicy, and perfect for an easy weeknight dinner.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can green chilies diced (4 oz)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 pound chicken breast boneless, skinless
- 1 can white beans drained and rinsed
- 1 cup heavy cream
- 1 cup Monterey Jack cheese shredded
- 2 ounces cream cheese softened
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for another 30 seconds.
- Pour in chicken broth and add diced green chilies, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Place the chicken breasts in the pot. Cover and simmer for 15 minutes until the chicken is fully cooked.
- Remove the chicken, shred it using two forks, and return it to the pot. Add white beans and stir to combine.
- Reduce heat to low and stir in heavy cream, Monterey Jack cheese, and cream cheese until fully melted and smooth.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and tortilla strips.
Notes
- For a spicier version, add diced jalapeños or extra green chilies.
- Leftovers can be stored in the fridge for up to 3 days.
- Serve with cornbread, tortilla chips, or a side of Mexican rice for a complete meal.
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