Creamy White Chicken Enchilada Soup

Save this recipe on:

Rich, comforting, and bursting with flavor, Creamy White Chicken Enchilada Soup is the kind of meal that turns a regular evening into something special. It combines the zesty charm of white chicken enchiladas with the cozy depth of a creamy soup, creating a dish that satisfies both cravings at once. With tender shredded chicken, creamy broth, mild green chilies, and hearty white beans, this soup is the perfect marriage of comfort food and vibrant Tex-Mex flair.

Whether you’re warming up during a chilly evening or looking for a satisfying yet simple weeknight dinner, this soup delivers every time. It’s easy to prepare in one pot, perfect for batch cooking, and endlessly customizable to suit your spice tolerance. Topped with crispy tortilla strips, shredded cheese, and a squeeze of lime, each spoonful hits the right note between creamy, savory, and fresh.

---

Why You’ll Love This Creamy White Chicken Enchilada Soup

• It’s ready in under an hour and uses simple, pantry-friendly ingredients.
• The creamy texture and bold flavor make it comforting and crave-worthy.
• It’s versatile—add more heat, extra veggies, or swap out ingredients to fit your needs.
• Great for meal prep and freezer-friendly!
• Family-friendly and perfect for gatherings or cold weather dinners.

---

Preparation Phase & Tools to Use

Before diving into this creamy comfort dish, get your tools ready. You’ll need a large soup pot or Dutch oven—this is key for even heat distribution and allowing all the flavors to develop beautifully. A cutting board and sharp knife are essential for prepping your onion, garlic, and any toppings like cilantro or lime. Use a wooden spoon or spatula for sautéing, and have a ladle handy for serving.

A hand mixer or two forks will help shred the cooked chicken quickly, and if you’re going for ultra-smooth consistency, a blender or immersion blender can be used before adding the chicken back in. Having all your equipment ready ensures a smooth cooking experience with no interruptions.

---

Preparation Tips

For maximum flavor, sauté the onions and garlic until translucent before adding your broth and beans—this adds a depth of flavor to the soup base. Use rotisserie chicken for a quick option or cook and shred your own for more control. If using canned beans and corn, rinse them well to reduce excess sodium. Don’t skip the lime at the end—it brightens up the richness beautifully. Want a thicker soup? Mash some of the beans before adding them in. And for a spicier kick, toss in a bit of diced jalapeño or a pinch of cayenne.

---

Ingredients for This Creamy White Chicken Enchilada Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cans (15 oz each) white beans (like cannellini or Great Northern), drained and rinsed
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn)
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 cup heavy cream (or half-and-half)
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• Fresh lime wedges, chopped cilantro, and tortilla strips for garnish

---

Step 1: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

---

Step 2: Add Broth and Seasonings

Pour in the chicken broth. Add the green chilies, cumin, chili powder, oregano, and season with salt and pepper. Stir well to combine and let the mixture simmer for about 5 minutes.

---

Step 3: Add Chicken, Beans, and Corn

Stir in the shredded chicken, white beans, and corn. Reduce heat to low and let the soup simmer for another 10-15 minutes, allowing the flavors to meld together. If you prefer a thicker soup, use a potato masher to gently mash some of the beans in the pot.

---

Step 4: Add Creaminess

Remove the pot from the heat. Stir in the sour cream and heavy cream (or half-and-half) until fully blended. Return the soup to low heat, but do not let it boil.

---

Step 5: Add Cheese and Finish

Gradually stir in the shredded cheese until melted and the soup becomes smooth and velvety. Taste and adjust seasoning if needed. Let it simmer gently for another 5 minutes to thicken slightly.

---

Step 6: Garnish and Serve

Ladle the soup into bowls and top with crispy tortilla strips, a sprinkle of fresh chopped cilantro, extra shredded cheese, and a squeeze of lime juice. Serve hot and enjoy immediately.

---

Notes

For an ultra-rich flavor, consider using homemade chicken broth or bone broth. It enhances the savory depth of the soup. If you’re sensitive to dairy, you can substitute the sour cream and heavy cream with dairy-free alternatives like coconut cream and plant-based yogurt—just note that the flavor profile will shift slightly. To make it gluten-free, ensure your chicken broth and canned items are certified gluten-free, and use gluten-free tortilla strips for topping.

---

Watch Out for These Mistakes While Cooking

• Overheating after adding dairy: Adding sour cream or cream at high heat can cause curdling. Always lower the heat before incorporating dairy.
• Not rinsing the beans: Canned beans often have excess sodium and starchy liquid. Rinse them thoroughly to avoid a salty, murky broth.
• Skipping seasoning adjustments: Always taste before serving and adjust with salt, pepper, or lime to balance the flavors.
• Boiling after adding cheese: Overheating cheese can cause it to become grainy. Stir it in gently over low heat until just melted.
• Using low-quality broth: Since the broth forms the base, opt for a good-quality or homemade version for best results.

---

Storage Instructions

Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. To freeze, portion the soup into freezer-safe containers or bags (leave out the toppings). It keeps well in the freezer for up to 2 months. When reheating, warm it over low heat and stir frequently—avoid boiling once dairy has been added to preserve the creamy texture.

---

Estimated Nutrition (per serving – based on 6 servings)

• Calories: 380
• Protein: 28g
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 3g
• Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 620mg

---

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Add all ingredients except the cream, sour cream, and cheese to a slow cooker and cook on low for 6-7 hours. Stir in the dairy ingredients during the last 15-20 minutes.

What type of chicken works best?

Rotisserie chicken is great for convenience, but any cooked and shredded chicken breast or thigh meat works perfectly.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them ahead of time. About 1.5 cups of cooked beans equals one can.

How can I make it spicier?

Add diced jalapeños, a pinch of cayenne, or use Pepper Jack cheese instead of Monterey Jack.

Is this soup gluten-free?

It can be! Ensure all ingredients (especially the broth and toppings) are gluten-free.

Can I freeze this soup?

Absolutely. Just avoid adding the dairy before freezing. Add cream and cheese when reheating for best texture.

How do I thicken the soup?

Mash some of the beans or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

What sides go well with this soup?

It pairs well with cornbread, a crisp green salad, or warm flour tortillas.

---

Conclusion

Creamy White Chicken Enchilada Soup brings together everything you love about enchiladas in a warm, spoonable form. It’s cozy, hearty, and bursting with Tex-Mex flavors—all in one easy-to-make dish. Whether you’re serving it to family, guests, or enjoying a solo comfort meal, it’s sure to become a regular rotation in your kitchen. Add your favorite toppings, play with the spice level, and make it your own every time.

---

Print

Save this recipe on: