If you’re craving a comforting bowl of something creamy, spicy, and full of heartwarming flavor, this White Chicken (or Turkey) Enchilada Soup Recipe is your new best friend. It’s that perfect blend of tender chicken, aromatic spices, and a rich broth that feels like a hug in a bowl. Whether you want a quick weeknight supper or a cozy dish to impress friends, this soup brings together simple, wholesome ingredients to create a deliciously satisfying experience every single time.
Ingredients You’ll Need
These ingredients are straightforward yet essential, combining to give this soup its signature creamy texture, subtle spice, and vibrant color. Each one plays a unique role, from the tender chicken that adds hearty protein to the jalapeños that provide just the right kick.
- 400 g chicken breast: Use fresh or thawed chicken breast for tender, juicy bites that soak up the flavors beautifully.
- 1/4 tsp salt: To season the chicken and enhance all the natural flavors.
- Black pepper: Adds a mild heat and depth, balancing the creamy elements.
- 1 tbsp olive oil: For a quick sauté that helps brown and lock in the chicken’s flavor.
- 2 tbsp butter: Creates a silky base and enriches the sautéed onions and garlic.
- 2 garlic cloves, crushed: Packs a punch of aromatic warmth that builds the soup’s character.
- 1 onion, diced (brown, white, or yellow): Provides sweetness and texture, crucial for layering flavors.
- 3 tbsp plain flour: Thickens the soup delicately without overpowering the other ingredients.
- 1 cup chicken broth/stock: The flavorful foundation that brings everything together.
- 4 cups milk (low fat works well): Adds creaminess without heaviness, perfect for that smooth soup base.
- 1 tsp cumin powder: Brings a warm, earthy note that is signature to enchilada flavors.
- 1 tsp coriander powder: Adds a citrusy freshness, balancing the richness.
- 2 to 4 tbsp canned jalapeños, finely chopped (or 127g canned chopped peeled green chili): The star spice, contributing zing and boldness.
- 1/4 cup sour cream (light is fine): Introduces a tangy creaminess that finishes the soup beautifully.
- 1 1/2 cups corn (frozen or canned): Adds sweetness and lovely pops of color.
- 600 g canned white beans (1 1/2 cans), drained: Provides body and additional protein, making the soup extra fulfilling.
- 1/2 to 1 tsp salt: Adjust to taste for seasoning overall.
- Black pepper: Final seasoning touch to your preference.
How to Make White Chicken (or Turkey) Enchilada Soup Recipe
Step 1: Prepare and Brown the Chicken
Start by seasoning your chicken breast with 1/4 teaspoon of salt and a good grind of black pepper. Then, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and cook it until it’s beautifully golden on both sides, locking in the juices. Once browned, remove the chicken and set it aside. This step is key—it creates the base flavor that will infuse your soup with richness.
Step 2: Sauté Aromatics
Lower the heat slightly and add 2 tablespoons of butter to the same pot. Toss in your diced onions and crushed garlic cloves. Sauté gently until the onions are translucent and fragrant—this develops a sweet, savory foundation that sets the tone for the soup’s complex flavor.
Step 3: Create the Soup Base
Sprinkle 3 tablespoons of plain flour over the softened onions and garlic, stirring well to form a roux that thickens the soup later. Slowly whisk in 1 cup of chicken broth followed by 4 cups of milk, making sure there are no lumps. This creamy mixture is where the hearty enchilada soup truly begins to take shape.
Step 4: Season and Simmer
Add 1 teaspoon each of cumin and coriander powder to deepen the flavors with warm, earthy undertones. Stir in the chopped jalapeños, adjusting quantity depending on your spice preference. Return the browned chicken to the pot, reduce the heat, and let the soup gently simmer until the chicken is cooked through and tender—about 15 minutes.
Step 5: Add Beans, Corn, and Sour Cream
Remove the chicken breasts and shred them into bite-sized pieces. Stir in the drained white beans, sweet corn, and sour cream, then add the shredded chicken back to the pot. Finish with salt and pepper to taste, and allow everything to warm through, marrying the flavors. This final step ensures each spoonful bursts with warmth, creaminess, and a touch of vibrant spice.
How to Serve White Chicken (or Turkey) Enchilada Soup Recipe
Garnishes
The fun part is topping your soup to make it even more inviting. Crumbled tortilla chips add a delightful crunch, while extra sour cream or a dollop of Greek yogurt gives a cool contrast to the spice. Fresh cilantro and slices of avocado bring a bright, fresh element that complements the rich flavors perfectly.
Side Dishes
This soup pairs beautifully with simple sides like warm cornbread, a crisp green salad, or even some lightly salted tortilla chips. These sides add texture, contrast, and help soak up every last delicious drop of broth.
Creative Ways to Present
For a festive touch, serve the soup in small bread bowls or colorful, rustic bowls alongside lime wedges for squeezing. A sprinkle of shredded cheese on top that melts into the hot soup creates a luscious finish. For gatherings, set up a garnish bar with chopped onions, jalapeños, and sour cream so everyone can customize their bowls.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover enchilada soup to an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your soup even more delicious the next day.
Freezing
This White Chicken (or Turkey) Enchilada Soup Recipe freezes beautifully. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months without losing its charm, making it perfect for meal prep or unexpected cravings.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge or freezer, add a splash of milk or broth to loosen it. Avoid high heat to keep the creamy texture smooth and flawless.
FAQs
Can I use turkey instead of chicken in this soup?
Absolutely! Turkey breast works wonderfully in this recipe and will deliver the same tender, protein-packed results with a slightly different flavor that pairs well with the enchilada spices.
Is this soup spicy?
The heat level is easily adjustable by how much jalapeño or chopped chili you add. Start with less if you’re sensitive to spice, and add more if you like an extra kick. It’s a flexible dish that you can tailor to your taste.
Can I make this soup vegan or vegetarian?
Yes, you can swap the chicken for plant-based protein like tofu or tempeh and use vegetable broth instead of chicken stock. Skip the sour cream or use a vegan alternative to keep the creamy texture intact.
What’s the best way to shred the cooked chicken?
Use two forks to pull the meat apart once it’s cooked and cooled slightly. This gives nice, bite-sized pieces that soak up the soup’s flavors much better than chopping.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken and sauté the aromatics as instructed, then transfer everything to a slow cooker and cook on low for 4 to 6 hours. Add the sour cream and corn near the end to keep their texture fresh.
Final Thoughts
This White Chicken (or Turkey) Enchilada Soup Recipe has become a fast favorite in my kitchen, and I’m so excited for you to try it. It’s the kind of dish that brings people together around the table, filling the room with cozy, inviting aromas and happy smiles. Once you taste that rich, creamy broth paired with tender chicken and just the right amount of spice, you’ll understand why it’s such a beloved recipe. Trust me, your soul will thank you.
Print
White Chicken (or Turkey) Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Fat
Description
This White Chicken Enchilada Soup is a creamy, mildly spicy soup inspired by the flavors of enchiladas but in a comforting bowl. Featuring tender chicken breast, white beans, corn, and a blend of cumin and coriander, it’s a hearty and delicious meal perfect for any day of the week.
Ingredients
Protein and Vegetables
- 400 g chicken breast
- 1 onion, diced (brown, white, or yellow)
- 1 1/2 cups corn (frozen or canned)
- 21 oz / 600 g canned white beans (1 1/2 cans), drained
Liquids and Dairy
- 1 cup chicken broth / stock
- 4 cups milk (low fat recommended)
- 1/4 cup sour cream (light preferred)
Fats and Oils
- 1 tbsp olive oil
- 2 tbsp butter
Spices and Seasonings
- 1/4 tsp salt (initial seasoning for chicken)
- Black pepper (to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 to 4 tbsp canned jalapeños, finely chopped or 1 x 4.5 oz / 127 g canned chopped peeled green chili
- 1/2 to 1 tsp salt (for final seasoning)
Thickener
- 3 tbsp plain flour
- 2 garlic cloves, crushed
Instructions
- Prepare Chicken: Season the chicken breast with 1/4 teaspoon salt and some black pepper. Heat olive oil in a skillet over medium heat, then cook the chicken until it is no longer pink inside and has a light golden sear on the outside. Remove and set aside to rest.
- Sauté Aromatics: In the same skillet, add butter, diced onion, and crushed garlic. Cook until the onion becomes soft and translucent, about 3-5 minutes, stirring occasionally to prevent burning.
- Make Roux: Sprinkle flour over the softened onions and garlic, stirring continuously to combine. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly so the mixture does not burn.
- Add Liquids and Spices: Slowly pour in the chicken broth and milk while stirring to avoid lumps. Add cumin powder, coriander powder, and chopped jalapeños. Stir well to combine and let the mixture simmer gently to thicken, for about 5 minutes.
- Shred Chicken and Add Beans & Corn: Shred the cooked chicken using two forks. Add the shredded chicken, drained white beans, and corn to the soup. Stir and let everything heat through for another 5-7 minutes on low heat.
- Season and Finish: Taste the soup and adjust salt and pepper as needed (use 1/2 to 1 teaspoon salt as preferred). Stir in the sour cream right before serving to add creaminess and a slight tang.
Notes
- You can substitute turkey breast for the chicken breast if preferred.
- If you like more heat, increase the amount of jalapeños or add a dash of hot sauce.
- Low fat milk and light sour cream help keep this soup lighter but still creamy.
- This soup can be made a day ahead and reheated; flavors intensify over time.
- Serve with tortilla chips, sliced avocado, chopped cilantro, or shredded cheese for extra garnish.
