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White Chicken Enchilada Soup

Creamy White Chicken Enchilada Soup

This White Chicken Enchilada Soup is a creamy, cheesy, and flavor-packed Tex-Mex inspired dish that transforms classic enchiladas into a one-pot soup. With shredded chicken, white beans, green chiles, and a silky broth made with cream cheese and Monterey Jack, it’s hearty, satisfying, and perfect for busy weeknights.
Ready in just 40 minutes, this cozy soup is a family favorite that can be customized with your favorite toppings and stored easily for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6 Servings
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken rotisserie or cooked chicken breasts
  • 2 cans (15-ounce) white beans, drained and rinsed
  • 1 can (15-ounce) corn, drained
  • 2 cans (4-ounce) diced green chiles
  • 1 can (10-ounce) green enchilada sauce
  • 1 block (8-ounce) cream cheese, cubed and softened
  • 1 ½ cups shredded Monterey Jack cheese or pepper jack for heat
  • Salt and pepper to taste
  • Juice of 1 lime

Optional toppings:

  • chopped cilantro
  • sliced jalapeños
  • avocado
  • tortilla strips

Instructions
 

  • Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic, cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
  • Build the soup base: Add shredded chicken, white beans, corn, green chiles, enchilada sauce, and chicken broth. Stir to combine and bring to a gentle simmer.
  • Add creaminess: Lower the heat and stir in the cream cheese cubes. Let them melt slowly, stirring until smooth.
  • Incorporate cheese: Add shredded Monterey Jack cheese and stir until melted and fully blended into the soup.
  • Simmer: Cook for 15–20 minutes, stirring occasionally, until the soup is hot and creamy.
  • Season and finish: Taste and adjust seasoning with salt and pepper. Stir in lime juice just before serving.
  • Serve: Ladle into bowls and top with cilantro, avocado, jalapeños, or tortilla strips if desired.
Keyword White Chicken Enchilada Soup