This white chicken enchilada soup is a creamy, mildly spicy pot of shredded chicken, white beans, corn, and green chiles in a smooth cumin scented base.
It tastes like a bowl of enchilada filling turned into soup, and it comes together in about 45 minutes in one pot. Toppings like cheese, avocado, and tortilla chips make each bowl your own.
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Why This White Chicken Enchilada Soup Recipe Works
A quick roux of butter and flour thickens the milk and broth, so the soup is creamy without heavy cream. Adding the liquid slowly keeps the base smooth.
Cumin and coriander bring warm, earthy spice, while canned jalapenos add gentle heat that you can raise or lower to taste.
White beans and corn add body and sweetness, and sour cream stirred in near the end gives a tangy finish that mimics a classic white enchilada sauce.
Ingredients for White Chicken Enchilada Soup
- 14 oz chicken breast, or turkey breast
- 1/2 tsp kosher salt and 1/2 tsp black pepper, divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed
- 1 medium onion, diced
- 3 tbsp all purpose flour
- 1 cup low sodium chicken broth
- 4 cups whole milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp canned jalapenos, finely chopped, or one 4.5 oz can chopped green chiles
- 1/4 cup sour cream
- 1 1/2 cups frozen or canned corn
- 1 1/2 cans (14 oz each) white beans, drained and rinsed
Chicken. Chicken breast or turkey both work. Cook it until golden, then shred it with two forks.
Roux. Butter and flour cook together for a minute to form the base that thickens the milk and broth.
Spices. Cumin and coriander give the soup its enchilada style flavor.
Jalapenos. Canned jalapenos or green chiles add heat without extra chopping. Start with less if you are cooking for kids.
Beans and corn. Rinse the beans to cut the salt, and use frozen corn straight from the bag.
How to Make White Chicken Enchilada Soup
1. Cook the chicken Season the chicken with half of the salt and pepper. Heat the oil in a large pot over medium heat and cook until golden and cooked through at 165 degrees F. Remove it, shred it, and set it aside.
2. Soften the aromatics Melt the butter in the same pot. Cook the garlic and onion until the onion is soft, about 4 minutes.
3. Make the roux Sprinkle in the flour and stir for 1 minute so it loses the raw taste.
4. Add the liquids Whisk in the broth, then the milk, a little at a time, until smooth. Add the cumin and coriander and bring to a gentle simmer.
5. Add the fillings Stir in the jalapenos, sour cream, corn, beans, and the shredded chicken. Add the remaining salt and pepper.
6. Simmer to meld Simmer gently for about 10 minutes, stirring often, until thick and steaming hot at 165 degrees F.
How to Serve White Chicken Enchilada Soup
Ladle the soup into bowls and top with shredded cheese, diced avocado, cilantro, or crushed tortilla chips. Serve it with cilantro lime rice and a square of green chile cheese cornbread on the side. For extra protein, stir in a scoop of seasoned taco meat, and pour a cold strawberry pineapple mojito for the table.
How to Store and Reheat White Chicken Enchilada Soup
Cool the soup within 2 hours and refrigerate it in an airtight container for up to 3 days. Because it is made with milk and sour cream, freezing is not recommended. Reheat on the stove over low heat, stirring often, until it reaches 165 degrees F, and add a splash of milk or broth if it has thickened.
Tips and Variations for White Chicken Enchilada Soup
Add milk slowly. Pour the milk in a little at a time while whisking so the roux stays smooth.
Keep it gentle. Avoid a hard boil after the milk goes in, which can cause the soup to separate.
Control the heat. Start with 2 tablespoons of jalapenos and add more after tasting.
Use leftovers. Rotisserie chicken or leftover turkey saves time.
Thicken more. Mash a few beans against the side of the pot for a thicker body.
Lighten it up. Plain Greek yogurt can replace the sour cream for a lighter tang.
Top it well. Add lime juice, cilantro, and avocado right before serving.
Store it safely. Cool soup in shallow containers; the Purdue Extension guide to storing leftovers has general advice.
Frequently Asked Questions About White Chicken Enchilada Soup
Can I make white chicken enchilada soup ahead of time?
Yes. It keeps well in the fridge for up to 3 days, and the flavors deepen overnight. Reheat gently and add a splash of milk.
How do I make white chicken enchilada soup less spicy?
Use fewer jalapenos or swap them for mild green chiles. A little extra sour cream also softens the heat.
Can I make white chicken enchilada soup with turkey?
Yes. Cooked turkey breast works the same way, and it is a good way to use up leftovers.
Can I use shredded rotisserie chicken?
Yes. Skip the first step and stir about 2 cups of shredded rotisserie chicken in with the beans.
What can I use instead of white beans?
Great northern beans, cannellini beans, or even chickpeas work well.
White Chicken Enchilada Soup
Equipment
- Large pot
- Whisk
- Two forks
- Instant read thermometer
Ingredients
Main Ingredients
- 14 oz chicken breast or turkey breast
- ½ tsp kosher salt divided
- ½ tsp black pepper divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic crushed
- 1 medium onion diced
- 3 tbsp all purpose flour
- 1 cup low sodium chicken broth
- 4 cup whole milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp canned jalapenos finely chopped, or one 4.5 oz can chopped green chiles
- ¼ cup sour cream
- 1 ½ cup frozen or canned corn
- 1 ½ can white beans 14 oz cans, drained and rinsed
Instructions
Cooking
- Brown the chicken. Season with half the salt and pepper and cook in the hot oil until golden and 165 degrees F inside, then shred it.
- Cook the base. Melt the butter, cook the garlic and onion until soft, then stir in the flour for 1 minute.
- Whisk in the liquids. Slowly whisk in the broth and milk, add the cumin and coriander, and bring to a gentle simmer.
- Add the fillings. Stir in the jalapenos, sour cream, corn, beans, chicken, and the remaining salt and pepper.
- Simmer. Cook gently for 10 minutes until thick and steaming hot, then serve with toppings.
