why make this recipe
White Chicken Enchilada Soup is a comforting dish that warms you from the inside out. It combines delicious flavors in a creamy broth to create a meal that’s hearty and satisfying. This soup is not only tasty but also easy to prepare, making it perfect for busy weeknights or a cozy weekend dinner. With simple ingredients, you can whip up a nourishing bowl of soup that everyone will love.
how to make White Chicken Enchilada Soup
Ingredients:
- 2 cups shredded chicken
- 1 can white beans, drained and rinsed
- 1 can green chiles, diced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, white beans, green chiles, chicken broth, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Stir in the cream cheese and Monterey Jack cheese, stirring until everything is melty and creamy.
- Serve the soup hot, garnished with fresh cilantro if desired.
how to serve White Chicken Enchilada Soup
White Chicken Enchilada Soup is best served hot. You can enjoy it in a bowl or with tortilla chips for added crunch. For extra flavor, consider topping it with diced avocado, shredded lettuce, or a squeeze of lime. This soup pairs well with warm tortillas or a side salad for a complete meal.
how to store White Chicken Enchilada Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3-4 days. If you want to store it for longer, consider freezing the soup. Place it in a freezer-safe container, and it can last for up to three months. Thaw in the refrigerator overnight before reheating.
tips to make White Chicken Enchilada Soup
- Cook your chicken in advance or use rotisserie chicken to save time.
- Adjust the spiciness by adding more or less chili powder according to your taste.
- For a thicker soup, let it simmer a little longer to reduce the broth.
- Don’t skip the fresh cilantro; it adds a lovely freshness to the dish.
variation
You can make this soup even healthier by adding more vegetables like spinach, bell peppers, or corn. If you prefer a vegetarian version, substitute the chicken with more beans or tofu.
FAQs
Can I use other types of cheese instead of Monterey Jack?
Yes, you can use any cheese you like, such as cheddar or pepper jack for a spicier kick.
Is it necessary to use shredded chicken?
No, you can use diced chicken or even shredded turkey if you have some on hand.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.
White Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 1 can white beans, drained and rinsed
- 1 can green chiles, diced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, white beans, green chiles, chicken broth, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Stir in the cream cheese and Monterey Jack cheese, stirring until everything is melty and creamy.
- Serve the soup hot, garnished with fresh cilantro if desired.