Creamy White Chicken Enchilada Soup

There’s nothing like a warm bowl of soup to bring comfort on a chilly evening—and White Chicken Enchilada Soup delivers just that.

This White Chicken Enchilada Soup takes everything you love about cheesy chicken enchiladas and transforms it into a rich, spoonable meal.

With tender chicken, hearty white beans, spicy green chiles, and a creamy broth, this recipe is easy, family-friendly, and perfect for busy weeknights.

If you love Tex-Mex flavors but want a simple one-pot dinner, this soup will quickly become a staple in your kitchen.

Ingredients You’ll Need

To make this soup, you’ll need simple pantry and fridge staples:

• Chicken – shredded rotisserie chicken or cooked chicken breasts work perfectly
• White beans – add creaminess and plant-based protein
• Green chiles – for mild heat and Tex-Mex flavor
• Enchilada sauce – white or green enchilada sauce as the flavor base
• Corn – adds sweetness and texture
• Onion and garlic – essential aromatics
• Cream cheese or heavy cream – creates the creamy, cheesy texture
• Shredded cheese – Monterey Jack, pepper jack, or cheddar for richness
• Seasonings – cumin, chili powder, paprika, salt, and pepper

Step-by-Step Instructions

1. Sauté aromatics – In a large pot, cook onion and garlic until fragrant. Add cumin, chili powder, and paprika to deepen the flavor.
2. Add the base – Stir in green chiles, white beans, corn, chicken, and enchilada sauce. Pour in chicken broth and bring to a simmer.
3. Add creaminess – Stir in cream cheese until melted and smooth. Add shredded cheese and stir until fully incorporated.
4. Simmer – Let the soup simmer for 15–20 minutes until flavors meld and the texture is creamy.
5. Adjust seasoning – Taste and add salt, pepper, or more chili powder if desired.
6. Serve with toppings – Ladle into bowls and finish with your favorite garnishes.

Topping and Serving Suggestions

One of the best parts of this soup is loading it up with toppings. Try adding:

• Fresh cilantro for brightness
• Diced avocado for creaminess
• Jalapeño slices for heat
• Crushed tortilla chips or crispy tortilla strips for crunch
• A squeeze of lime juice for freshness

Pair the soup with cornbread, warm tortillas, or a simple green salad for a complete meal.

Variations and Substitutions

This recipe is flexible and can be customized:

• Protein swaps – Use leftover turkey or rotisserie chicken.
• Vegetarian option – Replace chicken with chickpeas or extra beans.
• Dairy-free option – Use coconut cream or cashew cream instead of dairy.
• Make it spicy – Add jalapeños, hot sauce, or pepper jack cheese.
• Cooking methods – Adapt for the Instant Pot or slow cooker for hands-off cooking.

Storage and Meal Prep Tips

• Refrigerator – Store in an airtight container for up to 4 days.
• Freezer – Cool completely before freezing for up to 3 months. Thaw overnight in the refrigerator.
• Reheating – Warm gently on the stove or in the microwave. Add a splash of broth or milk if needed to thin out the soup.
• Meal prep tip – Make a large batch and portion into containers for easy lunches or dinners throughout the week.

Nutrition and Health Benefits

This soup is both hearty and nutritious:

• High protein – Chicken and beans make it filling and satisfying.
• Fiber-rich – White beans add fiber to support digestion.
• Customizable – Use reduced-fat cheese or Greek yogurt instead of cream for a lighter option.
• Balanced meal – With protein, fiber, and healthy fats, this soup fits easily into a wholesome diet.

Recipe FAQ’s

Can I make this soup in the slow cooker?

Yes. Add everything except cream cheese and shredded cheese to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in cream cheese and shredded cheese at the end until melted.

Can I make this ahead of time?

Absolutely. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.

Can I make it lighter?

Yes. Use reduced-fat cream cheese, low-fat shredded cheese, or swap in Greek yogurt for some of the creaminess.