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
Scale
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.
