Description
Craving a quick dinner packed with flavor and warmth? Creamy White Chicken Enchilada Soup is your go-to solution. This easy recipe delivers everything you love about creamy enchiladas in a spoonable, one-pot form. Perfect for cozy nights or meal prepping, it’s loaded with tender chicken, white beans, corn, green chilies, and just the right amount of spice. Finished with a creamy broth and topped with crispy tortilla strips, it’s one of those food ideas that check every box—comforting, simple, satisfying. Whether you’re hunting for dinner ideas, a hearty lunch, or a freezer-friendly meal, this easy recipe fits the bill perfectly. Ideal for anyone looking to combine easy dinner prep with bold, zesty Tex-Mex flavors.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
2 cups cooked shredded chicken
1 can (15 oz) sweet corn, drained
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
1/2 cup heavy cream
1 cup shredded Monterey Jack or Pepper Jack cheese
Fresh lime wedges
Chopped cilantro
Tortilla strips
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté the diced onion until soft, about 5 minutes. Add garlic and cook 1–2 more minutes.
2. Pour in chicken broth. Stir in green chilies, cumin, chili powder, oregano, salt, and pepper. Simmer for 5 minutes.
3. Add shredded chicken, white beans, and corn. Reduce heat and simmer for 10–15 minutes. Optionally mash some beans for a thicker texture.
4. Remove from heat. Stir in sour cream and heavy cream until smooth. Return to low heat without boiling.
5. Gradually stir in cheese until melted and soup becomes creamy. Simmer gently for 5 more minutes.
6. Serve hot, garnished with tortilla strips, cilantro, shredded cheese, and a squeeze of lime.
Notes
Mash some of the beans before adding to the soup for a naturally thicker consistency.
Always reduce the heat before adding sour cream or cheese to avoid curdling or grainy texture.
For a dairy-free version, use coconut milk and plant-based alternatives for cream and cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: easy recipe, dinner ideas, white chicken chili, creamy soup, quick dinner, tex-mex soup, healthy soup ideas