White Chicken (or Turkey) Enchilada Soup is a comforting and delicious dish that combines the flavors of enchiladas in a warm and hearty soup. It’s a perfect meal for chilly nights or when you need something tasty and filling. This recipe is not only simple to make, but it also brings a delightful twist to traditional enchiladas.
Why Make This Recipe
This soup is a great choice for several reasons. First, it’s quick to prepare, making it perfect for busy weeknights. Second, the ingredients are simple and likely to be found in your pantry. Lastly, it’s a versatile dish that you can customize to your taste. Whether you’re using chicken or turkey, or adding your favorite toppings, this soup is sure to please everyone at the table.
How to Make White Chicken (or Turkey) Enchilada Soup
Ingredients
- 400 g chicken breast
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, crushed
- 1 onion, diced (brown, white, or yellow)
- 3 tbsp plain flour
- 1 cup chicken broth/stock
- 4 cups milk (low fat is fine)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 to 4 tbsp canned jalapeños, finely chopped (or 1 x 4.5 oz / 127 g canned chopped peeled green chili)
- 1/4 cup sour cream (light is fine)
- 1 1/2 cups corn (frozen or canned)
- 21 oz / 600 g canned white beans (1 1/2 cans), drained
- 1/2 to 1 tsp salt
- Black pepper to taste
Directions
Cook the Chicken: Begin by seasoning the chicken breast with salt and black pepper. Heat olive oil in a large pot over medium heat. Add the chicken and cook until golden brown and cooked through. Remove, shred with two forks, and set aside.
Make the Soup Base: In the same pot, melt butter. Add crushed garlic and diced onion, and sauté until the onion is soft. Stir in the flour and cook for a minute.
Add Liquids and Spices: Gradually whisk in the chicken broth and milk until smooth. Add cumin and coriander powder. Bring to a gentle simmer.
Incorporate Remaining Ingredients: Stir in the jalapeños, sour cream, corn, white beans, and the shredded chicken. Season with more salt and pepper to taste.
Simmer: Let the soup simmer for about 10 minutes to allow the flavors to meld.
How to Serve White Chicken (or Turkey) Enchilada Soup
Serve this delicious soup hot, garnished with your favorite toppings like shredded cheese, diced avocados, cilantro, or tortilla chips for some crunch. This adds both flavor and texture to the soup, making it even more enjoyable.
How to Store White Chicken (or Turkey) Enchilada Soup
If you have leftovers, let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat until hot.
Tips to Make White Chicken (or Turkey) Enchilada Soup
- Adjust Spice Level: You can add more or fewer jalapeños depending on how spicy you like your soup.
- Creaminess Factor: For a creamier soup, you can add more sour cream or use a bit of cream in place of some of the milk.
- Make it Ahead: This soup can be made a day in advance. The flavors will improve as it sits.
Variation (if any)
You can easily switch the chicken with turkey for a different taste. You can also substitute the white beans for black beans or chickpeas, based on your preference. Adding diced tomatoes can give the soup a fresh flavor.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to cook it longer to ensure it’s fully cooked through.What can I use instead of sour cream?
Greek yogurt or cream cheese can be used as alternatives to sour cream for a similar creaminess.Is it possible to make this soup vegetarian?
Absolutely! Replace the chicken with vegetables like bell peppers and zucchini, and use vegetable broth instead of chicken broth. You can also add more beans for protein.
White Chicken (or Turkey) Enchilada Soup
Ingredients
Chicken preparation
- 400 g chicken breast Or turkey can be used as an alternative.
- ¼ tsp salt
- to taste Black pepper
- 1 tbsp olive oil
Base ingredients
- 2 tbsp butter
- 2 cloves garlic, crushed
- 1 medium onion, diced (brown, white, or yellow)
- 3 tbsp plain flour
Liquids and spices
- 1 cup chicken broth/stock
- 4 cups milk (low fat is fine)
- 1 tsp cumin powder
- 1 tsp coriander powder
Final ingredients
- 2 to 4 tbsp canned jalapeños, finely chopped (or 1 x 4.5 oz / 127 g canned chopped peeled green chili)
- ¼ cup sour cream (light is fine)
- 1 ½ cups corn (frozen or canned)
- 21 oz canned white beans (1 1/2 cans, drained)
- ½ to 1 tsp salt to taste
- to taste Black pepper
Instructions
Cook the Chicken
- Season the chicken breast with salt and black pepper. Heat olive oil in a large pot over medium heat. Add the chicken and cook until golden brown and cooked through. Remove, shred with two forks, and set aside.
Make the Soup Base
- In the same pot, melt butter. Add crushed garlic and diced onion, and sauté until the onion is soft. Stir in the flour and cook for a minute.
Add Liquids and Spices
- Gradually whisk in the chicken broth and milk until smooth. Add cumin and coriander powder. Bring to a gentle simmer.
Incorporate Remaining Ingredients
- Stir in the jalapeños, sour cream, corn, white beans, and the shredded chicken. Season with more salt and pepper to taste.
Simmer
- Let the soup simmer for about 10 minutes to allow the flavors to meld.
