How to Make the Best Creamy White Bean Chicken Enchilada Soup.
If you're craving a comforting, flavorful, and creamy soup, look no further than White Bean Chicken Enchilada Soup.
This one-pot wonder is packed with tender shredded chicken, creamy white beans, green chilies, and a rich, cheesy broth that brings out bold, enchilada-inspired flavors.
It’s a perfect meal for chilly nights or when you need something cozy and satisfying.
Ingredients You'll Need:– 2 cups shredded rotisserie chicken (or cooked chicken breast)– 2 cans (15 oz) white beans, drained and rinsed– 4 cups chicken broth– 1 cup heavy cream or sour cream– 1 can (10 oz) diced green chilie
– 1 cup shredded Monterey Jack cheese– 1 teaspoon cumin– 1 teaspoon chili powder– ½ teaspoon garlic powder– ½ teaspoon onion powder– Salt and pepper to taste– 1 tablespoon olive oil– 1 small onion, diced– 2 cloves garlic, minced
How to Make It:1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.2. Add shredded chicken, white beans, green chilies, and seasonings. Stir well.
– Pour in chicken broth and let it simmer for 15 minutes.– Reduce heat, stir in heavy cream, and slowly add shredded cheese until melted.
Serve hot, garnished with fresh cilantro, avocado, or tortilla strips.