Description
A cozy and creamy white chicken enchilada soup packed with flavor and perfect for any occasion.
Ingredients
Scale
- 2 cups shredded chicken
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 cup sweet corn (frozen or canned)
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups shredded Monterey Jack cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 cup tortilla strips (optional, for topping)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add cumin, chili powder, salt, and pepper. Stir to coat the onions and garlic with the spices.
- Pour in chicken broth, green chiles, white beans, and corn. Stir well and bring to a simmer.
- Add shredded chicken. Let the soup simmer for 10 minutes to allow flavors to blend.
- Reduce heat to low. Stir in softened cream cheese until melted and smooth. Gradually add shredded Monterey Jack cheese, stirring until fully incorporated.
- Taste and adjust seasoning. Ladle into bowls and top with tortilla strips, cilantro, and extra cheese if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing is also an option; just leave out the cream cheese until you heat it up again.
- Adjust the spice level by adding more chili powder or using a spicier variety of green chiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg