Description

When you need a cozy, satisfying meal that’s bursting with flavor and easy to make, this Creamy White Chicken Enchilada Soup delivers. This easy dinner idea brings together tender shredded chicken, white beans, sweet corn, green chiles, and creamy cheese in one pot. Perfect for quick weeknight meals or hearty lunch prep, it’s one of those healthy-ish comfort foods that everyone will ask for again. Whether you’re hunting for food ideas to warm you up or just want a quick and creamy soup that feels indulgent, this one checks all the boxes.

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)

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Instructions

1. 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.

2. Add cumin, chili powder, salt, and pepper. Stir to coat the onions and garlic with the spices.

3. Pour in chicken broth, green chiles, white beans, and corn. Stir well and bring to a simmer.

4. Add shredded chicken. Let the soup simmer for 10 minutes to allow flavors to blend.

5. Reduce heat to low. Stir in softened cream cheese until melted and smooth. Gradually add shredded Monterey Jack cheese, stirring until fully incorporated.

6. Taste and adjust seasoning. Ladle into bowls and top with tortilla strips, cilantro, and extra cheese if desired.

Notes

Shred your own cheese for the best melt and texture—pre-shredded cheese doesn’t melt as smoothly.

To prevent curdling, avoid boiling the soup after adding dairy.

For extra zest, squeeze in a bit of lime juice before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 29g
Cholesterol: 85mg