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–+ servings
Patricia

Creamy White Chicken Enchilada Soup: A Cozy Delight!

A creamy and comforting white chicken enchilada soup that is perfect for cozy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded (or turkey)
  • 1 can 15 ounces white beans, drained and rinsed
  • 1 can 4 ounces diced green chilies
  • 1 cup corn frozen or canned
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Tortilla chips for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the cumin, chili powder, salt, and black pepper to the pot, stirring to combine. Cook for another minute to toast the spices.
  3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, white beans, diced green chilies, and corn. Stir well and let it simmer for about 10 minutes.
  4. Reduce the heat to low and stir in the heavy cream and Monterey Jack cheese until melted and creamy.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and tortilla chips on the side.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 18gProtein: 24gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 4gSugar: 2g

Notes

  • For a spicier kick, add a diced jalapeño or a dash of hot sauce when sautéing the onions.
  • To make it lighter, substitute half-and-half for the heavy cream and use reduced-fat cheese.

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