Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total: 35 minutes
When you need something warm, creamy, and full of flavor, this Creamy White Chicken Enchilada Soup is the answer. It tastes like your favorite chicken enchiladas, but in a cozy bowl of soup.
At HomeandFiesta, we love recipes that bring comfort with simple steps and easy to find ingredients. This one’s perfect for chilly evenings, meal prep, or even casual get togethers.
Creamy White Chicken Enchilada
Why You’ll Love This Recipe
- It’s creamy and flavorful, but not too heavy.
- You can make it in one pot with simple pantry ingredients.
- It reheats beautifully great for lunch the next day.
- Packed with protein and fiber from chicken and beans.
Ingredients You’ll Need
Here’s what you’ll need for this hearty soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 3 cups chicken broth
- 1 cup half-and-half (or milk for lighter option)
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
How to Make Creamy White Chicken Enchilada Soup
Step 1: Sauté Aromatics
- In a large pot, heat butter and olive oil over medium heat.
- Add diced onion and cook until soft, about 3–4 minutes.
- Stir in minced garlic and cook for another 30 seconds.
Step 2: Add Chicken and Seasonings
- Add shredded chicken, cumin, chili powder, paprika, salt, and pepper.
- Stir to coat the chicken in all that flavor.
Step 3: Add Beans, Chilies, and Broth
- Pour in white beans, green chilies, and chicken broth.
- Stir and bring to a gentle simmer for 10–12 minutes.
Step 4: Stir in Dairy
- Lower heat and stir in half-and-half and shredded cheese.
- Cook until cheese melts and soup becomes thick and creamy.
Step 5: Garnish and Serve
- Ladle into bowls.
- Top with cilantro, a squeeze of lime juice, and extra cheese if you like.
Topping and Serving Suggestions
One of the best parts about this creamy chicken enchilada soup is how customizable it is! Once it’s hot and ready, serve it with your favorite Tex-Mex toppings for extra flavor and texture.
Here are a few delicious ideas:
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend melt beautifully on top.
- Fresh avocado or guacamole: Adds creamy richness that balances the spice.
- Cilantro & lime wedges: Brighten each bowl with fresh herbs and a squeeze of citrus.
- Crushed tortilla chips or strips: For that satisfying crunch!
- Sour cream or Greek yogurt: A dollop adds a cooling contrast to the warm, zesty soup.
Pro tip: Serve with warm flour tortillas or cornbread on the side for a hearty meal everyone will love.
Variations and Substitutions
You can easily tweak this soup to fit your tastes or dietary preferences. Here are a few tried-and-true swaps:
- Make it spicier: Add diced jalapeños, hot enchilada sauce, or a dash of cayenne pepper.
- Go vegetarian: Skip the chicken and use extra beans, corn, or roasted veggies.
- Lighter version: Swap cream cheese for reduced-fat cream cheese or a touch of plain Greek yogurt.
- Use rotisserie chicken: A quick shortcut for busy weeknights that adds rich flavor.
- Add grains: Stir in cooked rice or quinoa for extra texture and bulk.
HomeandFiesta Tip: This recipe is incredibly forgiving adjust ingredients to what’s already in your pantry!
Storage and Meal Prep Tips
This soup is a dream for meal prep and leftovers!
- Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen over time — it actually tastes even better the next day!
- Freeze: Cool completely before transferring to freezer-safe bags or containers. It will keep for 2–3 months.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth to restore creaminess.
- Meal prep idea: Portion into single-serving jars or containers for easy grab-and-go lunches.
Nutrition and Health Benefits
This creamy chicken enchilada soup is not just comforting — it’s nourishing, too!
- High in protein: Thanks to chicken and beans, each serving offers a solid protein boost.
- Balanced nutrients: You get a mix of healthy fats, fiber, and complex carbs that keep you full and satisfied.
- Customizable health swaps: Use low-fat cheese, light cream cheese, or add more veggies like bell peppers or spinach for extra vitamins.
- Gluten-free option: Just ensure your enchilada sauce is gluten-free — the rest of the ingredients naturally are!
Fun fact: One serving of this soup delivers warmth, comfort, and wholesome goodness perfect for cozy nights or quick family dinners.
Tips for Best Flavor
- Use rotisserie chicken for quick prep.
- Want it thicker? Mash some beans before adding them to the pot.
- For a lighter version, use Greek yogurt instead of half-and-half.
Recipe FAQs
Can I make this soup ahead of time?
Yes. It reheats well. Store in the fridge for up to 3 days and reheat over medium heat.
Can I freeze it?
Yes, but skip the dairy before freezing. Add the half-and-half and cheese after thawing and reheating.
What kind of chicken works best?
Rotisserie or leftover shredded chicken is easiest. Boneless chicken breasts also work if cooked beforehand.
Conclusion
If you love creamy, cozy soups with bold Mexican flavors, this White Chicken Enchilada Soup is worth making again and again. It’s simple, hearty, and full of flavor. The kind of dinner your family will actually look forward to.
For more recipes like this, check out similar comforting dishes on HomeandFiesta, like Creamy Chicken Broccoli Rice Casserole or Lasagna Soup Recipe.
Creamy White Chicken Enchilada Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups shredded cooked chicken rotisserie works great
- 1 can 15 oz white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 3 cups chicken broth
- 1 cup half-and-half or milk for lighter option
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Sauté Aromatics
- In a large pot, heat butter and olive oil over medium heat.
- Add diced onion and cook until soft, about 3–4 minutes.
- Stir in minced garlic and cook for another 30 seconds.
Step 2: Add Chicken and Seasonings
- Add shredded chicken, cumin, chili powder, paprika, salt, and pepper.
- Stir to coat the chicken in all that flavor.
Step 3: Add Beans, Chilies, and Broth
- Pour in white beans, green chilies, and chicken broth.
- Stir and bring to a gentle simmer for 10–12 minutes.
Step 4: Stir in Dairy
- Lower heat and stir in half-and-half and shredded cheese.
- Cook until cheese melts and soup becomes thick and creamy.
Step 5: Garnish and Serve
- Ladle into bowls.
- Top with cilantro, a squeeze of lime juice, and extra cheese if you like.
Video
Notes
📝 Notes
- Chicken: Use rotisserie chicken for quick prep or cook and shred your own for extra flavor.
- Beans: Cannellini or Great Northern beans work best for a creamy texture — rinse and drain before using.
- Spice Level: Adjust heat with the amount of green chilies or jalapeños. Add cayenne for a spicy kick!
- Thickening Tip: If you prefer a thicker soup, mash some of the beans or add a spoonful of cream cheese while simmering.
- Cheese: Monterey Jack or Pepper Jack melt beautifully and add creamy richness to the soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on low heat, stirring occasionally.
- Freezing: Freeze without cheese or cream for up to 2 months. Add those when reheating for best results.
🍽️ Nutrition Facts (Per Serving)
Calories: 390 kcal |Carbohydrates: 22 g |
Fiber: 5 g |
Sugars: 4 g |
Protein: 33 g |
Fat: 18 g |
Saturated Fat: 8 g |
Cholesterol: 90 mg |
Sodium: 780 mg |
Potassium: 650 mg |
Calcium: 210 mg |
Iron: 1.6 mg
