In just 20 minutes, you can effortlessly prepare a large pot of luscious, comforting White Chicken Enchilada Soup. This delightful recipe captures all the beloved flavors of classic white chicken enchiladas, transformed into an incredibly easy and satisfying soup!
White Chicken Enchilada Soup: Your Ultimate 20-Minute Comfort Meal
There are days when you crave something deeply warming, exceptionally flavorful, and wonderfully simple to make. This White Chicken Enchilada Soup is precisely that—a culinary embrace that warms you from the inside out. It’s a harmonious blend of the rich, savory notes from traditional white chicken enchiladas, reimagined with a creamy, velvety twist that’s perfect for any occasion, especially those brisk evenings when you need a little extra coziness. Perhaps you’re dreaming of white chicken enchiladas but lack the time or inclination to meticulously roll tortillas; this soup offers all the taste without the fuss. Our recipe draws its inspiration from the immensely popular Creamy White Chicken Enchiladas, so if you enjoyed those, prepare to fall in love with this streamlined, equally delicious soup version.
Why This White Chicken Enchilada Soup Will Become Your Go-To
This isn’t just another soup; it’s a culinary revelation for busy weeknights and relaxed weekends alike. Here’s why this recipe deserves a permanent spot in your rotation:
- Unbeatable Flavor & Creaminess: Every spoonful delivers a symphony of savory chicken, mild green chiles, and a rich, cheesy cream base. It’s deeply satisfying and reminiscent of your favorite Tex-Mex flavors.
- Lightning-Fast Preparation: From start to finish, this soup is ready in only 20 minutes! Thanks to smart shortcuts like using pre-cooked chicken, you can have a gourmet-tasting meal on the table in record time, making it ideal for those hectic evenings.
- Effortless Comfort Food: Forget the complexities of traditional enchiladas. This soup provides all the comforting goodness without the labor-intensive assembly. It’s perfect when you need a hearty, soul-warming dish that’s simple to prepare.
- Versatile and Customizable: Whether you want to add more vegetables, adjust the spice level, or experiment with different cheeses, this recipe is incredibly adaptable to your personal preferences and whatever ingredients you have on hand.
- Family-Friendly Appeal: Its mild, creamy flavor profile makes it a hit with both adults and children, offering a delicious way to enjoy classic Mexican-inspired tastes together.
Essential Ingredients for a Perfect Batch
Creating this flavorful soup relies on a selection of readily available ingredients, each playing a crucial role in achieving its signature taste and texture. Below is a detailed look at what you’ll need and why:
- Salted Butter: This forms the base of our roux, contributing rich flavor. While salted butter is our preference, feel free to use unsalted butter if you prefer to have more control over the overall sodium content of your soup.
- All-Purpose Flour: Essential for creating the roux, which acts as a thickening agent for the soup, giving it a luxurious, hearty body.
- Adobo Seasoning: This spice blend brings an authentic, savory depth to the soup. If you don’t have adobo, you can experiment with other Tex-Mex inspired seasonings like a dedicated enchilada seasoning, chili powder, cumin, or a touch of oregano for a similar flavor profile.
- Black Pepper: A simple yet effective seasoning that enhances the overall taste.
- Chicken Broth: The primary liquid base, infusing the soup with robust chicken flavor. Both broth and stock work wonderfully. Opt for a low or no-sodium chicken broth if you are mindful of your salt intake.
- Heavy Cream: This ingredient is non-negotiable for achieving the signature creamy, rich texture of the soup. Lighter alternatives like milk or half-and-half simply won’t provide the same decadence and thickness.
- Shredded Cooked Chicken: The star protein! Using a store-bought rotisserie chicken is a fantastic time-saver, making this soup incredibly fast. Alternatively, you can cook and shred your own chicken breast or thighs (by boiling, baking, or using an Instant Pot) if you prefer. About 4 cups of cooked chicken is what you’ll aim for.
- Canned Diced Green Chiles (not drained): These provide a subtle, earthy, and slightly tangy background flavor without adding significant heat. Do not drain the can, as the liquid contributes to the overall taste and consistency. Even a whole 7-ounce can will not make the soup overly spicy.
- Sour Cream: This adds a lovely tang and additional creaminess, balancing the rich flavors. Plain Greek yogurt can be a good substitute for a similar creamy texture and a bit of a healthier twist. If you truly dislike sour cream, you can omit it, but be aware the soup might be slightly thinner and less tangy.
- Shredded Monterey Jack Cheese: This cheese melts beautifully, contributing to the soup’s smooth, cheesy goodness. For variations, shredded cheddar, white cheddar, quesadilla cheese, Pepper Jack (for a kick), or even Swiss cheese can be delightful substitutes.
- Salt: To be added to taste at the very end, ensuring the perfect seasoning balance.
Crafting Your Creamy White Chicken Enchilada Soup: A Step-by-Step Guide
Preparing this incredibly flavorful and comforting soup is surprisingly straightforward. Follow these simple steps to bring this creamy masterpiece to life in your kitchen:
- Begin with the Roux: In a sturdy Dutch oven or a large, heavy-bottomed pot, melt the 2 tablespoons of salted butter over medium heat. Once the butter is fully melted and shimmering, add the 3 tablespoons of all-purpose flour, 1½ teaspoons of adobo seasoning, and ½ teaspoon of black pepper. Whisk these ingredients vigorously and continuously for about 1 minute. This process creates a roux, a foundational thickening agent, ensuring the flour fully absorbs the butter and cooks out its raw taste.
- Incorporate the Liquids Gradually: Slowly stream in the 4 cups of chicken broth, whisking constantly and thoroughly as you pour. This continuous whisking is crucial to prevent lumps and create a smooth, homogenous base for your soup. Once the chicken broth is fully incorporated, repeat the process with the 1 cup of heavy cream, adding it slowly while continuing to whisk until the mixture is uniform and smooth.
- Thicken to Perfection: Bring the soup mixture to a gentle simmer over medium heat. Once simmering, allow it to continue cooking for about 5 minutes, stirring occasionally. During this time, the roux will work its magic, and the soup will gradually thicken to a luscious, creamy consistency.
- Add the Hearty Fillings: Once the soup has thickened, stir in the 4 cups of shredded cooked chicken, the 7-ounce can of diced green chiles (liquid included), and 1 cup of sour cream. Continue to cook for another 2 minutes, stirring gently, allowing all the ingredients to warm through and the flavors to meld beautifully.
- Melt in the Cheese: Remove the Dutch oven from the heat. This is an important step to prevent the cheese from becoming oily or clumpy. Stir in the 2 cups of shredded Monterey Jack cheese until it is completely melted and smoothly incorporated into the soup. The residual heat from the soup will be enough to melt the cheese perfectly.
- Taste and Season: Taste the soup and add additional salt if needed. The amount of salt required will depend on the saltiness of your chicken broth and butter, so always taste before adding more.
- Serve Immediately: Ladle the warm soup into bowls and serve immediately. For an extra special touch, garnish with more shredded cheese, a dollop of sour cream, crunchy crushed tortilla chips, and a sprinkle of fresh chopped cilantro.
Tips for the Perfect White Chicken Enchilada Soup
While this recipe is straightforward, a few tips can elevate your soup from delicious to unforgettable:
- Achieving a Silky Smooth Texture: The key to a lump-free soup is consistent whisking when adding the chicken broth and heavy cream to the roux. Don’t rush this step, and add the liquids slowly.
- Customizing the Spice Level: If you enjoy a bit more heat, consider adding a finely diced jalapeño or serrano pepper to the butter and flour mixture at the beginning, or a pinch of cayenne pepper with the adobo seasoning. A dash of your favorite hot sauce at the end also works wonders.
- Adding More Vegetables: For a heartier soup, stir in a can of drained navy beans or cannellini beans, or even some corn kernels and diced bell peppers along with the chicken and chiles.
- Garnishing is Key: Don’t underestimate the power of toppings! Fresh cilantro, avocado slices, a squeeze of lime, or a sprinkle of cotija cheese can add extra layers of flavor and texture.
Serving Suggestions & Toppings
This White Chicken Enchilada Soup is a meal in itself, but a few complementary toppings and sides can make the experience even more delightful. Get creative with your presentation and flavor additions:
- Classic Toppings: A generous sprinkle of fresh chopped cilantro, extra shredded Monterey Jack cheese, and a dollop of cool sour cream are essential for that authentic enchilada experience.
- Crunch Factor: Crushed tortilla chips or crispy tortilla strips add a satisfying crunch and textural contrast.
- Freshness: Sliced avocado or a spoonful of homemade guacamole brings a creamy, fresh element. A wedge of lime for squeezing adds a bright, zesty finish.
- Extra Kick: A drizzle of your favorite hot sauce will satisfy those who crave more heat.
- Sides: Serve alongside a simple green salad with a light vinaigrette, or warm tortillas for dipping.
Frequently Asked Questions (FAQs) About White Chicken Enchilada Soup
Absolutely! While a rotisserie chicken is a fantastic time-saver for convenience, you have many options. Feel free to use diced leftover cooked chicken breast, or cook some fresh chicken (boil, bake, or pan-fry) and shred it specifically for this recipe. Any cooked chicken will work perfectly.
Certainly! The Monterey Jack cheese provides a great melting quality and mild flavor. However, other cheeses that would be delicious in its place include shredded cheddar, white cheddar, quesadilla cheese for extra stretch, Pepper Jack for a spicy kick, or even Swiss cheese for a unique twist. Choose your favorite melting cheese!
Despite using a whole 7-ounce can of diced green chiles, this soup is not intended to be overly spicy at all. Diced green chiles primarily add a subtle, earthy, and tangy flavor background that enhances the overall complexity of the soup without bringing significant heat. They are a core flavor component of white enchiladas.
Yes, absolutely! Navy beans or cannellini beans would be a delicious and hearty addition, complementing the chicken and creamy base. You could also easily incorporate some corn kernels, diced bell peppers (red, green, or yellow), or even a handful of spinach for added nutrients and texture. Add them when you stir in the chicken and green chiles.
To store, transfer any leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, this soup freezes beautifully for up to 3 months. Thaw frozen soup overnight in the fridge. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. If it thickens too much, you may add a splash of chicken broth or milk to reach your desired consistency.
Make Ahead, Storage, and Reheating Tips
This White Chicken Enchilada Soup is an excellent candidate for meal prep, making your weeknights even easier. Here’s how to manage leftovers and prepare ahead:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
- Freezing: This soup freezes wonderfully. Store cooled soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When freezing, leave a little headspace in the container to allow for expansion.
- Thawing: If frozen, thaw the soup overnight in the refrigerator. For quicker thawing, you can place the sealed container in a bowl of cold water.
- Reheating:
- Stovetop: The best method for reheating. Pour the soup into a pot and warm gently over medium-low heat, stirring frequently, until heated through. If the soup appears too thick after refrigeration or thawing, you can add a splash of chicken broth, milk, or heavy cream to thin it to your desired consistency.
- Microwave: For individual portions, microwave on medium power, stirring every minute, until hot. Be careful not to overheat, as this can sometimes cause dairy-based soups to separate, though it’s less common with a well-emulsified roux base.
White Chicken Enchilada Soup Recipe Card
White Chicken Enchilada Soup
Everything you love about White Chicken Enchiladas in a creamy, easy soup recipe.
Ingredients
- 2 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 1 ½ teaspoons adobo seasoning
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 4 cups shredded cooked chicken
- 7 ounce can diced green chiles, not drained
- 1 cup sour cream
- 2 cups shredded Monterey jack cheese
- salt, to taste
For serving:
- crushed tortilla chips
- sour cream
- shredded Monterey jack cheese
- fresh chopped cilantro
Instructions
- 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.
Notes
- Please refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 545kcal
|
Carbohydrates: 9g
|
Protein: 35g
|
Fat: 41g
|
Sodium: 1070mg
|
Fiber: 1g
|
Sugar: 4g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
More Delicious Recipes to Explore
- Creamy White Chicken Enchiladas
- Crack Chicken Soup with Cheddar Bay Biscuit Topping
- Chicken Enchiladas with Red Sauce
- Crock Pot Chicken Tortilla Soup
- Red Chicken Enchilada Soup
- Crock Pot Taco Soup
- Easy Enchilada Rice
- Chicken Taco Soup
- Ground Beef Enchiladas
- Air Fryer Chicken Enchiladas
- White Chicken Enchiladas (For Two)
We hope this White Chicken Enchilada Soup brings warmth and flavor to your table with minimal effort. It’s a testament to how quickly you can create something truly delicious and comforting. Enjoy every creamy, cheesy spoonful!