White Chicken Enchilada Soup Recipe

This velvety, rich Creamy White Chicken Enchilada Soup is made with tender shredded chicken, green chiles, and cream cheese, and is ready in just 30 minutes. The magic happens when the Monterey Jack cheese melts into the hot broth, creating an irresistibly smooth texture. I always make a double batch because the leftovers disappear immediately.

Why This Classic Works

Most recipes rely heavily on a flour roux to thicken the base, but I found that often dulls the bright chili flavor. Using softened cream cheese thickens the broth naturally while keeping the texture silky and gluten-free.

My first attempt actually curdled because I boiled the soup vigorously after adding the dairy. Now, I always remove the pot from the heat before stirring in the cheeses to guarantee a perfectly smooth finish.

Creamy White Chicken Enchilada Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 lb cooked chicken breast, shredded (about 3 cups)
• 1 (4 oz) can diced green chiles
• 1 (15 oz) can Great Northern beans, drained and rinsed
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 8 oz cream cheese, cubed and softened at room temperature
• 1 1/2 cups Monterey Jack cheese, shredded
• Salt and black pepper to taste
• For serving: Diced avocado, sour cream, chopped cilantro, tortilla strips

How To Make Creamy White Chicken Enchilada Soup

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent, then stir in the minced garlic and cook for just 30 seconds until fragrant.
2. Simmer the Base: Pour in the chicken broth, shredded chicken, green chiles, drained beans, cumin, oregano, and chili powder. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to marry the flavors.
3. Melt the Cheeses: Turn the heat down to the lowest setting (or remove from heat entirely). Add the softened cream cheese cubes and whisk constantly until fully melted and smooth. Stir in the shredded Monterey Jack cheese until combined and creamy, then season with salt and pepper before serving.

Recipe Tips

• Soften the Cream Cheese: Cold cream cheese will not melt properly and leaves tiny white lumps in your soup. Leave it on the counter for at least 30 minutes or microwave it briefly before adding.
• Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting. Buy a block of Monterey Jack and grate it yourself for the best texture.
• Control the Spice: This recipe is mild, but you can kick it up by using “hot” green chiles or adding a diced jalapeño with the onions.
• Rotisserie Shortcut: Using a store-bought rotisserie chicken saves about 20 minutes of cooking time and adds great flavor to the broth.

What To Serve With White Chicken Enchilada Soup

This rich soup pairs perfectly with a crisp green salad tossed in a lime vinaigrette to cut through the creaminess. You can also serve it with warm cornbread or extra tortilla chips for scooping up the thick broth.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent the dairy from separating; do not let it come to a hard boil.

FAQs

Can I freeze this soup?
I do not recommend freezing soups with this much dairy, as the texture becomes grainy upon thawing. If you must freeze it, leave the cream cheese and Monterey Jack out, freeze the base, and add the dairy when reheating.

Can I use a slow cooker?
Yes, add all ingredients except the cheeses to a slow cooker and cook on low for 3-4 hours. Stir in the softened cream cheese and shredded cheese during the last 30 minutes of cooking.

What if my soup is too thin?
The soup thickens as it stands, but if you want it thicker, you can smash some of the white beans against the side of the pot. You can also mix a teaspoon of cornstarch with water and stir it in before adding the cheese.

Nutrition

• Calories: 385
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 16g
• Protein: 28g

Creamy White Chicken Enchilada Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy White Chicken Enchilada Soup blends velvety cream cheese, tender shredded chicken, and mild green chiles for a cozy meal ready in 30 minutes. It is a rich, comforting dinner perfect for busy weeknights. Serve with crispy tortilla strips for the ultimate texture contrast.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1 lb cooked chicken breast, shredded (about 3 cups)

• 1 (4 oz) can diced green chiles

• 1 (15 oz) can Great Northern beans, drained and rinsed

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp chili powder

• 8 oz cream cheese, cubed and softened at room temperature

• 1 1/2 cups Monterey Jack cheese, shredded

• Salt and black pepper to taste

• For serving: Diced avocado, sour cream, chopped cilantro, tortilla strips

Directions

• Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent, then stir in the minced garlic and cook for just 30 seconds until fragrant.
• Simmer the Base: Pour in the chicken broth, shredded chicken, green chiles, drained beans, cumin, oregano, and chili powder. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to marry the flavors.
• Melt the Cheeses: Turn the heat down to the lowest setting (or remove from heat entirely). Add the softened cream cheese cubes and whisk constantly until fully melted and smooth. Stir in the shredded Monterey Jack cheese until combined and creamy, then season with salt and pepper before serving.