Description
Get ready to cozy up with a bowl of Creamy White Chicken Enchilada Soup—a rich, velvety, and flavor-packed comfort meal that brings the boldness of enchiladas into a soul-soothing soup. This one-pot wonder is loaded with shredded chicken, hearty beans, sweet corn, and mild green chiles, all simmered in a creamy, spiced broth. Topped with crunchy tortilla strips and melty cheese, it’s the perfect dish for easy dinners, weekly meal prep, or impressing guests. Great for those looking for quick dinner ideas, easy one-pot recipes, or family-friendly meals that never miss.
Ingredients
2 cups shredded cooked chicken
1 can (15 oz) white beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (4 oz) diced green chiles
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
4 ounces cream cheese, softened
1 cup heavy cream or half & half
1 tablespoon olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 cup shredded cheese (for topping)
1 cup crispy tortilla strips (for topping)
1 lime, cut into wedges
2 tablespoons chopped fresh cilantro
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
2. Stir in green chiles, corn, white beans, shredded chicken, cumin, chili powder, salt, and pepper.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Reduce heat to low and stir in the cream cheese until melted and smooth.
5. Add heavy cream or half & half and let the soup gently simmer for 15–20 minutes.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with shredded cheese, tortilla strips, fresh cilantro, and lime wedges.
Notes
If you’re using rotisserie chicken, remove the skin before shredding for a cleaner texture.
To make it spicier, add diced jalapeño or a splash of hot sauce while simmering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: creamy soup, chicken enchilada soup, easy dinner, one-pot recipe, white chili