If you love creamy soups and Tex-Mex flavors, this White Chicken Enchilada Soup is about to become your new favorite comfort meal.
It takes everything you love about classic chicken enchiladas — the tender shredded chicken, the cheesy sauce, the mild green chiles — and turns it into a hearty one-pot soup. Every spoonful is rich, satisfying, and loaded with flavor.
Made with simple pantry ingredients and ready in under 40 minutes, this soup is perfect for busy weeknights when you crave something warm, filling, and cozy. It’s creamy without being too heavy, cheesy without being overpowering, and irresistibly comforting.
Why You’ll Love This White Chicken Enchilada Soup
- One-pot wonder — easy cleanup and minimal prep.
- Ultra-creamy texture thanks to cream cheese and Monterey Jack.
- Packed with flavor from green chiles, cumin, and garlic.
- Family-friendly — mild spice level that everyone loves.
- Perfect for meal prep — tastes even better the next day!
Why You Should Try This Recipe
This soup captures the soul of Tex-Mex cooking — bold, creamy, and deeply comforting. It’s everything you love about enchiladas but with half the work and all the flavor.
It’s also endlessly versatile. Use leftover rotisserie chicken, adjust the spice level to your taste, and add your favorite toppings. Whether served as a weeknight dinner or at a cozy gathering, this soup is guaranteed to impress.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 (15-ounce) can white beans (drained and rinsed)
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1½ cups shredded Monterey Jack cheese
- Optional toppings: tortilla strips, cilantro, lime wedges, jalapeños
How to Make White Chicken Enchilada Soup (Step by Step)
Step 1: Sauté the aromatics
In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and green chiles; cook for another minute until fragrant.
Step 2: Make the base
Sprinkle flour over the mixture and stir constantly for 1 minute to remove the raw taste. Slowly whisk in chicken broth until smooth and slightly thickened.
Step 3: Add the flavor
Stir in the white beans, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10–15 minutes, allowing the flavors to blend.
Step 4: Make it creamy
Reduce the heat to low and stir in cream cheese until melted and smooth. Then add Monterey Jack cheese, stirring until the soup becomes silky and thick.
Step 5: Serve & garnish
Ladle into bowls and top with tortilla strips, cilantro, lime juice, and jalapeños for an extra Tex-Mex kick.
Tips for the Best White Chicken Enchilada Soup
- Use rotisserie chicken – It saves time and adds amazing flavor.
- Soften cream cheese first – It melts easier and blends smoothly.
- Whisk slowly – Prevents lumps when adding broth.
- Simmer gently – Don’t boil once the cheese is added; it can curdle.
- Adjust spice – Add cayenne or hot sauce for heat.
- Add corn – For extra sweetness and texture.
- Make it thicker – Mash some beans before adding to the pot.
- Make it lighter – Use low-fat cream cheese and skip the flour.
- Garnish generously – Tortilla strips and lime make it pop.
- Store properly – It reheats beautifully for meal prep.
Variations & Substitutions
- Vegetarian Option: Use veggie broth and skip the chicken; add corn and extra beans.
- Spicy Version: Add diced jalapeños or a splash of hot sauce.
- Slow Cooker Version: Combine all ingredients except cheese; cook 4–6 hours on low, then stir in cheese at the end.
- Instant Pot Version: Cook 8 minutes on high pressure, quick release, then stir in cheese.
- Taco Twist: Add a spoonful of taco seasoning for a bolder Tex-Mex punch.
- Green Enchilada Flavor: Mix in ¼ cup green enchilada sauce for tangy flavor.
- Smoky Version: Add chipotle chili powder or smoked paprika.
- Low-Carb: Skip the beans and use cauliflower florets instead.
- Extra Creamy: Stir in a splash of heavy cream before serving.
- Dairy-Free: Use vegan cream cheese and dairy-free shredded cheese.
What to Serve With White Chicken Enchilada Soup
- Warm flour tortillas or tortilla chips
- Mexican rice or cilantro lime rice
- Avocado slices or guacamole
- Crisp side salad
- Cornbread or cheesy quesadillas
Storage & Reheating Tips
To Store:
Refrigerate leftovers in an airtight container for up to 4 days.
To Freeze:
Freeze (without the cheese) for up to 2 months. Thaw overnight, reheat, then stir in cheese before serving.
To Reheat:
Warm gently on the stove over low heat, stirring often to prevent separation.
Recipe FAQs
Can I use canned chicken?
Yes — it’s a great shortcut for busy nights!
Can I use leftover turkey?
Absolutely — it’s perfect for post-holiday meals.
Can I make this in a slow cooker?
Yes, combine everything except cheese and cook 4–6 hours on low, then stir in cheese at the end.
Can I use other cheese types?
Yes — Pepper Jack or Colby Jack adds great flavor.
Can I make it spicier?
Add diced jalapeños, cayenne, or hot sauce to taste.
Can I skip the flour?
Yes, just cook longer to reduce the broth slightly.
How can I thicken it more?
Mash a few beans or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Does it taste like enchiladas?
Yes! It’s got the same creamy, cheesy Tex-Mex flavor — just in soup form.
Can I double it for meal prep?
Definitely — it reheats beautifully and makes great lunches.
Can I add veggies?
Yes, corn, bell peppers, or spinach are delicious additions.
Final Thoughts
This White Chicken Enchilada Soup is the ultimate comfort food with a Tex-Mex twist — creamy, hearty, and brimming with flavor. It’s one of those recipes that feels indulgent but comes together in a single pot with minimal effort.
Whether you’re craving something cozy for a cold night or need a satisfying meal the whole family will love, this soup delivers. Serve it with a sprinkle of cheese, a handful of tortilla strips, and a squeeze of lime — and you’ve got dinner magic in a bowl.