Creamy White Chicken Enchilada

This creamy white chicken enchilada soup brings together comforting and vibrant flavors in a bowl, perfect for chilly evenings or whenever you need a cozy meal. It combines tender shredded chicken with white beans, corn, and a hit of green chiles, all enriched by cream cheese and Monterey Jack for a smooth, luscious texture.

I first made this soup on a cold winter night, and it instantly became a family favorite. Now, whenever the weather turns, it’s the recipe everyone asks for.

Ingredients

• Olive oil: for sautéing, choose a good quality extra virgin for better flavor
• Medium onion diced: builds the aromatic base and adds sweetness
• Garlic minced: brings depth and warmth to the soup
• Cumin: gives a subtle earthiness essential for the enchilada vibe
• Chili powder: introduces smoky heat use your preferred blend but fresh is best
• Paprika: adds color and a mild peppery note smoked paprika works wonders if you have it
• Chicken broth: the soup’s body and flavor foundation homemade or low sodium is best
• Cooked shredded chicken: rotisserie chicken saves time and adds rich flavor
• White beans drained and rinsed: bring creaminess and fiber without heaviness
• Corn drained: adds natural sweetness and texture contrast
• Diced green chiles: provide gentle heat and a slight tang
• Green enchilada sauce: a key flavor player use a good quality canned version or homemade
• Cream cheese softened and cubed: melts into the soup for that signature creaminess
• Shredded Monterey Jack cheese: melts smoothly and adds richness pepper jack if you want a kick
• Salt and pepper: essential seasoning that you should adjust to your taste
• Juice of one lime: brightens and balances the richness
• Optional toppings: chopped cilantro, sliced jalapeños, avocado, tortilla strips for texture and fresh contrast

Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened and translucent, which builds a sweet flavor base. Stir in the minced garlic, cumin, chili powder, and paprika. Cook this mixture for 1 minute more until fragrant, making sure not to burn the garlic.

Build the Soup Base:

Add the shredded chicken, drained white beans, drained corn, diced green chiles, green enchilada sauce, and chicken broth to the pot. Stir everything together thoroughly until combined. Increase the heat slightly to bring the mixture to a gentle simmer.

Add Creaminess:

Lower the heat to medium-low and gently stir in the cubes of softened cream cheese. Let them melt slowly into the soup, stirring occasionally to create a smooth, creamy texture that enriches the broth.

Incorporate Cheese:

Add the shredded Monterey Jack cheese to the pot and stir continuously until the cheese has melted completely and is fully blended into the soup, intensifying the creamy richness.

Simmer:

Allow the soup to cook gently for 15 to 20 minutes, stirring occasionally. This helps all the flavors meld and thickens the soup slightly for a comforting consistency.

Season and Finish:

Taste the soup and season with salt and pepper according to your preference. Finally, stir in the lime juice to add a bright, fresh note that cuts through the creaminess and brings balance.

Serve:

Ladle the soup into bowls and top with optional garnishes such as chopped cilantro for freshness, sliced jalapeños for heat, creamy avocado slices, or crunchy tortilla strips for texture.

My favorite ingredient is the green enchilada sauce because it brings that unmistakable tang and slight spice that sets this soup apart. I remember making this for a family gathering and watching everyone go back for seconds and thirds—it was the star of the evening.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stove over low heat to prevent the cheese from separating. For longer storage, freeze in portions and thaw overnight in the fridge before reheating. Soup texture might thicken after freezing, so add a splash of broth or water when warming.

Ingredient Substitutions

If you don’t have green enchilada sauce, you can use salsa verde or a combination of tomatillo salsa with a squeeze of lime for a similar tang. Swap the white beans for black beans for a different texture and flavor profile. Use any shredded cheese you enjoy cheddar or a Mexican blend will still deliver great results.

Serving Suggestions

This soup pairs wonderfully with warm corn tortillas or a simple side salad with a citrus dressing to complement the lime. Adding crispy tortilla strips on top adds a satisfying crunch every time. Serve with extra lime wedges for those who want a brighter finish.

This comforting soup is a perfect blend of creamy richness and vibrant flavors, ideal for any chilly day.

FAQs about Recipes

→ What ingredients add creaminess to this dish?

Cream cheese and shredded Monterey Jack cheese create a rich, smooth texture, blending seamlessly with the broth.

→ Can I use different beans if white beans aren’t available?

Yes, cannellini or great northern beans can be used as alternatives to maintain a creamy, mild base.

→ What spices give this dish its signature flavor?

Cumin, chili powder, and paprika combine to add smoky warmth with a subtle kick.

→ How is the lime juice used in the preparation?

Lime juice is stirred in at the end to enhance brightness and balance the richness.

→ Are there any suggested toppings to complement the flavors?

Chopped cilantro, sliced jalapeños, avocado, and tortilla strips add fresh, spicy, and crunchy elements.