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White Chicken Enchilada Soup
In only 20 minutes‚ you can make a big pot of creamy‚ comforting White Chicken Enchilada Soup. All the flavors of white chicken enchiladas but in an easy to make soup!
A SIMPLE CREAMY CHICKEN SOUP RECIPE
This soup is one that will warm you up from the inside out. White Chicken Enchilada Soup combines the flavors of classic white chicken enchiladas with a creamy and savory twist. Perfect for those chilly evenings! Or maybe you are just craving some white chicken enchiladas but don’t feel like fussing with rolling up tortillas. This particular soup recipe was inspired by my popular White Chicken Enchiladas! If you liked them‚ you will go crazy for this soup.
FREQUENTLY ASKED QUESTIONS (FAQ’S):
Can I use different chicken? Sure! I used rotisserie chicken to help save on time‚ but if you would like to use diced leftover chicken breast‚ or cook up some other chicken and shred it for this recipe you can absolutely do that. Can I swap out the cheese? Sure thing! Other cheese options that would be good to try in place of the Monterey Jack‚ would be shredded cheddar‚ white cheddar‚ quesadilla‚ Pepper Jack‚ or Swiss cheese. Do the chiles make it spicy? Even though you use a whole 7-ounce can of green chiles‚ this is not overly spicy at all. Could I add beans? Absolutely‚ navy beans or cannellini beans would be delicious in this! You could even through in some corn and peppers. How do I store and reheat leftover enchilada soup? Keep leftovers in the fridge in an airtight container for up to 3 days. Keep them longer by freezing for up to 3 months. Reheat your leftovers on the stovetop or in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
salted butter – if you need to cut down on the salt‚ you can use unsalted butter.
adobo seasoning – you can use whatever seasoning you enjoy here. Perhaps an enchilada seasoning if you like stronger flavors.
chicken broth – you can also use chicken stock. If you are trying to cut down on sodium‚ you could certainly use a low or no sodium chicken broth.
heavy cream – it really needs to be heavy cream here. Milk just isn’t going to give you that same creaminess and rich flavor.
shredded cooked chicken – I just used a store bought rotisserie chicken – it makes this a lot easier and faster to prepare.
canned diced green chiles – don’t drain the chiles. This does not add a bunch of spiciness. It just adds a nice little background flavor that enhances the overall flavor of the soup.
sour cream – this is going to add additional flavor and creaminess. You can substitute with plain Greek yogurt. If you really hate sour cream you can leave it out but the soup will come out a bit thinner.
shredded Monterey jack cheese – see my FAQ’s above for cheese substitutes.
HOW TO MAKE WHITE CHICKEN ENCHILADA SOUP
In a Dutch oven over medium heat‚ melt the butter. Add the flour‚ adobo seasoning‚ and pepper‚ whisk it in so the flour absorbs the butter‚ and cook for 1 minute. Slowly stream in the chicken broth while whisking constantly to avoid lumps. Repeat with the heavy cream.
Bring to a simmer‚ and simmer for 5 minutes until thickened. Stir in the chicken‚ green chiles‚ and sour cream‚ and cook for another 2 minutes until warmed through. Turn off the heat and melt in the cheese. Taste and add salt if needed.
Serve immediately with more cheese‚ sour cream‚ crushed tortillas‚ and chopped cilantro if using.
CRAVING MORE RECIPES?
Easy Creamy White Chicken EnchiladasChicken Enchiladas with Red SauceCrock Pot Chicken Tortilla SoupRed Chicken Enchilada SoupEasy Enchilada Rice (+Video)Ground Beef EnchiladasAir Fryer Chicken Enchiladas
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White Chicken Enchilada Soup
Everything you love about White Chicken Enchiladas in a creamy‚ easy soup recipe.
Course Dinner‚ Main Course‚ SoupCuisine AmericanKeyword White Chicken Enchilada Soup
Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes
Servings 6 servings
Calories 545kcal
Author Brandie @ The Country Cook
Ingredients2 Tablespoons salted butter3 Tablespoons all-purpose flour1 ½ teaspoons adobo seasoning½ teaspoon black pepper4 cups chicken broth1 cup heavy cream4 cups shredded cooked chicken7 ounce can diced green chiles‚ not drained1 cup sour cream2 cups shredded Monterey jack cheesesalt‚ to tasteFor serving:crushed tortilla chipssour creamshredded Monterey jack cheesefresh chopped cilantro
InstructionsIn a Dutch oven over medium heat‚ melt the butter.Add the flour‚ adobo seasoning‚ and pepper‚ whisk it in so the flour absorbs the butter‚ and cook for 1 minute. Slowly stream in the chicken broth while whisking constantly to avoid lumps. Repeat with the heavy cream. Bring to a simmer‚ and simmer for 5 minutes until thickened.Stir in the chicken‚ green chiles‚ and sour cream‚ and cook for another 2 minutes until warmed through. Turn off the heat and melt in the cheese. Taste and add salt if needed. Serve immediately with more cheese‚ sour cream‚ crushed tortillas‚ and chopped cilantro if using.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 545kcal | Carbohydrates: 9g | Protein: 35g | Fat: 41g | Sodium: 1070mg | Fiber: 1g | Sugar: 4g
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