White Chicken Enchilada Soup

If you love the warm, comforting flavors of white chicken enchiladas but want something even easier to make, white chicken enchilada soup is the perfect solution. It delivers everything you love—creamy broth, tender chicken, mild green chiles, melted cheese, and cozy spices—served in a spoonable, soul-warming form.

This soup is rich without being heavy, bold without being overwhelming, and simple enough for weeknights. It’s also incredibly versatile, ideal for family dinners, meal prep, or cold-weather comfort food that tastes restaurant-quality. With a mix of pantry staples and fresh ingredients, this soup comes together quickly and delivers maximum flavor with minimal effort.

Why White Chicken Enchilada Soup Is So Delicious

This soup works beautifully because each ingredient brings something essential:

• Shredded chicken adds protein and hearty texture.

• Cream cheese or heavy cream gives the broth its signature smooth richness.

• Green chiles and enchilada seasoning offer warmth and depth without intense spice.

• Corn and beans add body and balance to each spoonful.

• Cheese melts into the broth, creating a velvety, comforting finish.

The combination results in a creamy, savory soup full of satisfying flavors that taste like a hug in a bowl.

Equipment You’ll Need

• Large pot or Dutch oven

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Wooden spoon or ladle

• Whisk (for smoothing the soup base)

Ingredients List

For the Soup Base

• 2–3 cups cooked shredded chicken (rotisserie chicken works great)

• 1 tbsp olive oil or butter

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 can (4 oz) diced green chiles

• 1 can (15 oz) white beans (cannellini or great northern), drained

• 1 cup frozen or canned corn

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper to taste

For the Creamy Broth

• 4 cups chicken broth

• 1 cup heavy cream or half-and-half

• 4 oz cream cheese, softened

• 1½ cups shredded Monterey Jack or pepper jack cheese

Optional Add-Ins

• ½ cup salsa verde

• Fresh lime juice

• Cilantro

• Diced jalapeños for heat

• Tortilla strips or crushed tortilla chips

Prep Time, Cook Time & Servings

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

• Servings: 4–6 servings

How to Make White Chicken Enchilada Soup

Step 1. Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until softened and lightly translucent.

Stir in minced garlic and cook for 30 seconds until fragrant.

This creates the flavorful foundation that makes every good soup taste warm and homemade.

Step 2. Add Chicken, Chiles, Beans, and Spices

Add shredded chicken, diced green chiles, white beans, and corn.

Season with cumin, chili powder, smoked paprika, salt, and black pepper.

Mix everything together so the spices coat the ingredients evenly.

Step 3. Pour in Broth and Simmer

Add chicken broth and bring the mixture to a gentle boil. Reduce to a simmer and cook for about 10 minutes.

Simmering allows the flavors to blend and the beans to soften slightly.

Step 4. Add Creamy Elements

Turn heat to low and stir in softened cream cheese. Let it melt completely, stirring to avoid lumps.

Pour in heavy cream and add shredded Monterey Jack cheese. Stir until the soup becomes smooth, creamy, and glossy.

Expert Tip: Keep heat low when adding dairy to prevent curdling and ensure a silky texture.

Step 5. Adjust Seasoning and Serve

Taste and adjust seasoning with extra salt, pepper, or lime juice for brightness.

Serve hot with your favorite toppings and garnishes.

Toppings and Serving Ideas

White chicken enchilada soup becomes even more irresistible with a few delicious toppings.

Try These Favorites

• Shredded cheese

• Cilantro

• Sour cream

• Lime wedges

• Crushed tortilla chips

• Avocado slices

• Pickled jalapeños

• Green onions

Each topping enhances the creamy, comforting flavors.

Why This Soup Is Comforting and Nutritious

This soup is not only satisfying but also offers balanced nutrition:

• Protein-packed chicken keeps you full and energized.

• Beans provide fiber, aiding digestion and adding heartiness.

• Green chiles and spices boost flavor without overpowering the dish.

• Calcium-rich dairy brings creaminess and essential nutrients.

With lean protein, wholesome ingredients, and customizable spice levels, it’s a soup that suits nearly every palate.

Flavor Variations and Customizations

White chicken enchilada soup is adaptable and easy to personalize.

Make It Spicier

• Add jalapeños or serrano peppers

• Use pepper jack cheese

• Add extra chili powder or cayenne

Make It Healthier

• Use half-and-half or milk instead of heavy cream

• Add spinach, kale, or zucchini

• Reduce cheese slightly

Boost the Creaminess

• Add extra cream cheese

• Stir in a spoonful of sour cream before serving

Slow Cooker Version

Combine everything except cream cheese, cream, and cheese. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, then stir in creamy ingredients at the end.

Instant Pot Version

Sauté onion and garlic → add everything except cream → pressure cook 10 minutes → stir in dairy.

Best Side Dishes to Serve With It

This soup can stand alone, but pairing it with the right sides elevates the whole meal.

Perfect Pairings

• Cheese quesadillas

• Jalapeño cornbread

• Green salad with lime vinaigrette

• Tortilla chips and salsa

• Mexican rice

Each side complements the creamy, tangy flavors beautifully.

Meal Prep, Storage & Freezing Tips

This soup stores well and reheats beautifully if handled correctly.

Refrigerator

Store in an airtight container for 3–4 days.

Freezer

Freeze without the cream and cheese for best texture. Add dairy after reheating.

Reheating

Warm over low heat with a splash of broth or milk to loosen the consistency.

Avoid high heat to prevent the dairy from separating.

Expert Tips for the Best White Chicken Enchilada Soup

Use Rotisserie Chicken

It saves time and adds delicious depth.

Soften Cream Cheese First

This prevents lumps and helps the soup stay smooth.

Shred the Cheese Fresh

Pre-shredded cheese contains anti-caking agents that don’t melt as well.

Adjust Thickness

Add broth to thin or simmer longer to thicken the soup.

Taste at Every Stage

Season gradually to build balanced, layered flavor.

Nutritional Facts (Approx. per Serving)

• Calories: 380–450

• Protein: 28–32g

• Carbohydrates: 20–25g

• Fat: 22–26g

• Fiber: 3–4g

Numbers vary based on type of dairy, cheese, and toppings used.  

If warm, comforting dinners are your favorite, you’ll love exploring Baked Ziti Recipe, Pork Tenderloin with Dijon Cream Sauce, and Slow Cooker Pot Roast with Vegetables next.

White Chicken Enchilada Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 people

Course: dinner

Calories: 380

Ingredients Equipment Method

Ingredients

  

For the Soup Base

• 2 –3 cups cooked shredded chicken rotisserie chicken works great
• 1 tbsp olive oil or butter
• 1 medium onion chopped
• 3 garlic cloves minced
• 1 can 4 oz diced green chiles
• 1 can 15 oz white beans (cannellini or great northern), drained
• 1 cup frozen or canned corn
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Creamy Broth

• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 4 oz cream cheese softened
• 1½ cups shredded Monterey Jack or pepper jack cheese

Optional Add-Ins

• ½ cup salsa verde
• Fresh lime juice
• Cilantro
• Diced jalapeños for heat
• Tortilla strips or crushed tortilla chips

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Whisk (for smoothing the soup base)

Method

 

Sauté the Aromatics

1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until softened and lightly translucent.
2. Stir in minced garlic and cook for 30 seconds until fragrant.
3. This creates the flavorful foundation that makes every good soup taste warm and homemade.

Add Chicken, Chiles, Beans, and Spices

1. Add shredded chicken, diced green chiles, white beans, and corn.
2. Season with cumin, chili powder, smoked paprika, salt, and black pepper.
3. Mix everything together so the spices coat the ingredients evenly.

Pour in Broth and Simmer

1. Add chicken broth and bring the mixture to a gentle boil. Reduce to a simmer and cook for about 10 minutes.
2. Simmering allows the flavors to blend and the beans to soften slightly.

Add Creamy Elements

1. Turn heat to low and stir in softened cream cheese. Let it melt completely, stirring to avoid lumps.
2. Pour in heavy cream and add shredded Monterey Jack cheese. Stir until the soup becomes smooth, creamy, and glossy.
3. Expert Tip: Keep heat low when adding dairy to prevent curdling and ensure a silky texture.

Adjust Seasoning and Serve

1. Taste and adjust seasoning with extra salt, pepper, or lime juice for brightness.
2. Serve hot with your favorite toppings and garnishes.

Conclusion

White chicken enchilada soup brings together shredded chicken, creamy broth, mild chiles, and melted cheese in a bowl that’s both nourishing and deeply comforting. With simple steps, flexible ingredients, and rich flavor, it’s a dish you’ll want to make over and over again. Serve it with your favorite toppings, enjoy its cozy warmth, and savor the comfort of this must-try soup.

Frequently Asked Questions

1. Can I make white chicken enchilada soup ahead of time?

Yes. This soup stores very well and tastes even better the next day as the flavors blend.

2. Can I use rotisserie chicken instead of cooking chicken from scratch?

Absolutely. Add shredded rotisserie chicken near the end so it heats through without overcooking.

3. Is this soup spicy?

It’s mildly spicy. You can increase heat by adding diced jalapeños, green chilies, or extra enchilada sauce.

4. Can I freeze white chicken enchilada soup?

Yes, but for best texture, freeze before adding cream or cheese, then stir them in after reheating.

5. What toppings go well with this soup?

Popular toppings include shredded cheese, tortilla strips, sour cream, avocado, and fresh cilantro.