White Chicken (or Turkey) Enchilada Soup
A comforting and delicious soup that captures the flavors of enchiladas, perfect for chilly nights and customizable to your taste.
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.
Notes
Serve hot, garnished with toppings like shredded cheese, diced avocados, cilantro, or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat. Adjust spice levels by varying jalapeños, add more sour cream for creaminess, and can be made a day in advance.