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White Chicken Enchilada Soup

White Chicken Enchilada Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.