White Chicken Enchilada Soup
A creamy, mildly spicy chicken soup with white beans, corn, green chiles, cumin, and a tangy sour cream finish.
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.
Notes
Substitutions: Use turkey or rotisserie chicken, and swap the white beans for cannellini beans.
Tips: Add the milk slowly and avoid a hard boil.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.