Creamy White Chicken Enchilada Soup
A warm and velvety bowl of soup featuring tender chicken, creamy white beans, and flavorful spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for time-saving.
- 1 can 15 oz white beans, drained and rinsed
- 1 can 10 oz diced green chilies
- 1 cup corn, frozen or canned Choose based on availability.
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with coconut cream.
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- to taste none Salt and pepper
Garnishes
- to taste none Shredded cheese Choose your favorite type.
- to taste none Cilantro Fresh, for topping.
Instructions
Preparation
- If you don’t already have shredded chicken, cook some in boiling water for about 15-20 minutes until fully cooked, then shred it.
- In a large pot, add the chicken broth, drained white beans, and diced green chilies. Stir them together over medium heat.
- Once your base is warm, stir in the shredded chicken and corn. Mix well until everything is combined.
- Add the garlic powder, onion powder, cumin, salt, and pepper to the pot. Stir thoroughly and let it simmer for about 5 minutes.
- Reduce the heat to low and slowly pour in the heavy cream. Stir it into the mixture until combined, allowing it to heat through for another 5-10 minutes.
- Once everything is heated and you’re satisfied with the flavor, serve it hot in bowls. Top with shredded cheese and a sprinkle of fresh cilantro!
Notes
Store leftovers in the refrigerator for up to 3-4 days and freeze for longer storage, using an airtight container consumed within 3 months. Reheat on low heat and add a splash of chicken broth if it thickens too much.