White Chicken Enchilada Soup
This hearty White Chicken Enchilada Soup features shredded chicken, creamy cheeses, and zesty green chiles, making it a comforting and flavorful dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 can white beans, drained and rinsed
- 1 can diced green chiles
- 4 cups chicken broth Ensure it's gluten-free if needed.
- 8 oz cream cheese, cubed Cut into cubes for easier melting.
- 2 cups Monterey Jack cheese, shredded Can substitute with Pepper Jack for a spicier kick.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish Fresh herbs enhance the aroma and appearance.
Instructions
Preparation
- In a large pot, combine the chicken broth, white beans, diced green chiles, garlic powder, onion powder, salt, and pepper. Bring to a boil over high heat.
- Once boiling, add the shredded chicken. Stir well and reduce the heat to a gentle simmer.
- Add the cream cheese in cubes, stirring until completely melted and creamy.
- Gradually add the shredded Monterey Jack cheese while stirring continuously until fully melted and incorporated.
- Serve hot in bowls and garnish with freshly chopped cilantro.
Notes
For a richer flavor, let the soup simmer longer. Experiment with toppings like avocado, sour cream, or jalapeño slices for added flavor and texture. Store leftovers in airtight containers and follow proper refrigeration and freezing guidelines.