White Chicken Enchilada Soup

Name: White Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 Tablespoons salted butter; 3 Tablespoons all-purpose flour; 1 1/2 teaspoons adobo seasoning; 1/2 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); crushed tortilla chips; sour cream; shredded Monterey jack cheese; fresh chopped cilantro

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In only 20 minutes, you can make a big pot of creamy, comforting White Chicken Enchilada Soup. All the flavors of white chicken enchiladas but in an easy to make soup!

A SIMPLE CREAMY CHICKEN SOUP RECIPE

This soup is one that will warm you up from the inside out. White Chicken Enchilada Soup combines the flavors of classic white chicken enchiladas with a creamy and savory twist. Perfect for those chilly evenings! Or maybe you are just craving some white chicken enchiladas but don’t feel like fussing with rolling up tortillas. This particular soup recipe was inspired by my popular White Chicken Enchiladas! If you liked them, you will go crazy for this soup.

A large pot of homemade White Chicken Enchilada Soup.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Can I use different chicken?

Sure! I used rotisserie chicken to help save on time, but if you would like to use diced leftover chicken breast, or cook up some other chicken and shred it for this recipe you can absolutely do that.

Can I swap out the cheese?

Sure thing! Other cheese options that would be good to try in place of the Monterey Jack, would be shredded cheddar, white cheddar, quesadilla, Pepper Jack, or Swiss cheese.

Do the chiles make it spicy?

Even though you use a whole 7-ounce can of green chiles, this is not overly spicy at all.

Could I add beans?

Absolutely, navy beans or cannellini beans would be delicious in this! You could even through in some corn and peppers.

How do I store and reheat leftover enchilada soup?

Keep leftovers in the fridge in an airtight container for up to 3 days. Keep them longer by freezing for up to 3 months. Reheat your leftovers on the stovetop or in the microwave.

A large Dutch oven with White Chicken Enchilada Soup.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

salted butter – if you need to cut down on the salt, you can use unsalted butter.
adobo seasoning – you can use whatever seasoning you enjoy here. Perhaps an enchilada seasoning if you like stronger flavors.
chicken broth – you can also use chicken stock. If you are trying to cut down on sodium, you could certainly use a low or no sodium chicken broth.
heavy cream – it really needs to be heavy cream here. Milk just isn’t going to give you that same creaminess and rich flavor.
shredded cooked chicken – I just used a store bought rotisserie chicken – it makes this a lot easier and faster to prepare.
canned diced green chiles – don’t drain the chiles. This does not add a bunch of spiciness. It just adds a nice little background flavor that enhances the overall flavor of the soup.
sour cream – this is going to add additional flavor and creaminess. You can substitute with plain Greek yogurt. If you really hate sour cream you can leave it out but the soup will come out a bit thinner.
shredded Monterey jack cheese – see my FAQ’s above for cheese substitutes.

Salted butter, flour, adobo seasoning, shredded Monterey Jack cheese, sour cream, black pepper, chicken broth, heavy cream, shredded chicken, and diced green chiles.

HOW TO MAKE WHITE CHICKEN ENCHILADA SOUP

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.

collage of three photos: a dutch oven with butter, flour, adobo seasoning, and pepper all cooked together; chicken broth being poured into dutch oven; heavy cream being poured into dutch oven.

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.