Description
A simple recipe for creamy white chicken enchilada soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (10 ounce) can diced green chiles, undrained
- 1 (4 ounce) can chopped green chiles, undrained
- 1 (10 ounce) can cream of chicken soup
- 1 cup heavy cream
- 3 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded white cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth, diced green chiles, and chopped green chiles. Bring the mixture to a simmer.
- Stir in cream of chicken soup until smooth.
- Reduce heat to low and stir in heavy cream and shredded chicken. Heat through, do not boil.
- Stir in Monterey Jack cheese and white cheddar cheese until melted and the soup is creamy.
- Serve immediately.
Notes
- Top with avocado slices or crushed tortilla chips before serving.
- You can use rotisserie chicken for faster preparation.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Keywords: white chicken enchilada soup, creamy chicken soup, green chile soup, easy soup recipe