Go Back
White Chicken Enchilada Soup

White Chicken Enchilada Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4 oz) cans diced green chiles
  • 4 cups chicken broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 tsp ground cumin
  • 3 cups shredded cooked chicken
  • 4 oz cream cheese, cut into small cubes
  • 1 cup shredded Monterey Jack cheese
  • salt and black pepper
  • tortilla strips, chopped cilantro, lime wedges

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion 5 minutes until softened, then add garlic and chiles; cook 1 minute until fragrant.
  2. Pour in broth, add beans and cumin. Bring to a boil, then reduce heat and simmer 10 minutes.
  3. Reduce heat to low. Stir in cream cheese and chicken; cook 3 to 5 minutes until cream cheese melts and chicken is warm.
  4. Mix in Monterey Jack cheese. Cook 2 to 3 minutes, stirring often, until melted and smooth. Season with salt and pepper.
  5. Ladle into bowls. Top with tortilla strips, cilantro, and a lime wedge. Serve immediately.

Notes

For a thicker soup, mash some of the beans in the pot before adding the chicken. The soup will thicken as it cools; reheat gently with a splash of broth if needed.