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Bowl of creamy white chicken enchilada soup topped with cheese and cilantro.

Creamy White Chicken Enchilada Soup

This Creamy White Chicken Enchilada Soup is a comforting, flavor-packed bowl of goodness made with tender shredded chicken, green chilies, beans, and a rich, creamy broth. It’s everything you love about white chicken enchiladas in a cozy soup form hearty, cheesy, and ready in under 30 minutes. Perfect for busy weeknights or chilly days!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6
Calories 390 kcal

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
Keyword Creamy White Chicken Enchilada Soup