Description
This creamy white chicken enchilada soup combines shredded chicken, white beans, green chiles, and melted Monterey Jack cheese in a velvety broth seasoned with garlic and onion powders. The rich chicken broth and softened cream cheese create a smooth base, while the subtle heat of chiles adds authentic Tex‑Mex flavor. Perfect for busy weeknights, this hearty soup serves six, delivers protein, and pairs with fresh cilantro, lime wedges, and crunchy tortilla chips for a complete comforting meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can white beans, rinsed and drained
- 1 can diced green chiles
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Gather all ingredients and prepare the shredded chicken.
- Combine chicken, beans, chiles, and broth in a pot; bring to a gentle simmer.
- Reduce heat to low and whisk in the softened cream cheese until the broth is smooth.
- Add garlic powder, onion powder, salt, and pepper; stir to incorporate.
- Gradually stir in shredded Monterey Jack cheese until fully melted.
- Adjust seasoning, add a splash of lime juice if desired, and serve warm.
Notes
- Adjust spice level with extra chiles or serve with toppings such as cilantro
- lime wedges
- and tortilla chips for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
Keywords: creamy white chicken enchilada soup, easy chicken soup recipe, enchilada soup, creamy chicken soup, Tex-Mex soups, quick dinner ideas, chicken tortilla soup, low carb soups, family dinner recipes