White Enchilada Soup with Chicken, Turkey, or Steak and Shrimp for a Hearty Dinner

Why You’ll Love This white enchilada soup

• Ease of preparation: This white enchilada soup recipe is designed with simplicity and speed in mind, making it a go-to for busy weeknights. With straightforward steps and common ingredients, you can have this hearty, comforting soup ready in under 30 minutes, perfect even for beginner cooks looking to impress.
• Health benefits: Packed with lean chicken, fiber-rich white beans, and nutritious corn, white enchilada soup offers a balanced dish full of protein, vitamins, and antioxidants. It’s low in saturated fat yet filling, supporting heart health and providing sustained energy with clean, wholesome ingredients.
• Versatility: This white enchilada soup easily adapts to various diets swap chicken for turkey or use vegan alternatives like shredded jackfruit or tofu, opt for gluten-free chicken broth, or lighten it up by choosing low-fat milk or Greek yogurt. Its flexibility means it fits different lifestyle needs without losing its delicious enchilada flair.
• Distinctive flavor: The mild heat from green chilies combined with creamy broth, subtle cumin, coriander, and the richness from sour cream creates a layered, soothing flavor profile. Unlike traditional red enchilada soups, this white enchilada soup stands out with its creamy texture and comforting mild spice, making it irresistibly satisfying.

Essential Ingredients for white enchilada soup

• 400 g chicken breast – lean protein providing tender texture and satisfying substance.
• 1/4 tsp salt, plus 1/2 to 1 tsp salt to taste – essential seasoning to bring out flavors.
• Black pepper to taste – adds mild spice and depth.
• 1 tbsp olive oil – used for sautéing and enhancing richness without heaviness.
• 2 tbsp butter – supplies creaminess and flavor complexity.
• 2 garlic cloves, crushed – imparts savory aroma and depth.
• 1 onion, diced (brown, white, or yellow) – foundational flavor base.
• 3 tbsp plain flour – thickens the broth to a creamy consistency.
• 1 cup chicken broth or stock – forms the flavorful liquid base.
• 4 cups milk (low fat recommended; heavy cream optional for richer soup) – provides creamy texture and smooth mouthfeel.
• 1 tsp cumin powder – brings warm, earthy spice.
• 1 tsp coriander powder – adds slightly citrusy undertones.
• 2 to 4 tbsp canned jalapeños (finely chopped) or 127 g canned chopped peeled green chilies – infuses mild heat and authentic enchilada character.
• 1/4 cup sour cream (light suggested; plain Greek yogurt alternative) – creamy tang enhancing mouthfeel and balance.
• 1 1/2 cups corn (frozen or canned) – sweet crunch and texture diversity.
• 600 g canned white beans (approximately 1.5 cans), drained – boosts fiber and protein while adding creaminess.

Special Dietary Options:

• Vegan: Substitute chicken with shredded jackfruit or tofu, use vegetable broth in place of chicken broth, and swap sour cream for plant-based yogurt or cashew cream.
• Gluten-free: Use gluten-free flour or cornstarch for thickening and ensure broth and all seasonings are free of gluten.
• Low-calorie: Choose low-fat milk and sour cream or Greek yogurt; reduce beans or corn if desired to lower carbohydrate content.

How to Prepare the Perfect white enchilada soup: Step-by-Step Guide

First Step: Prep Ingredients

Start by slicing the 400 g chicken breast into 1 cm thick steaks. Season lightly with 1/4 teaspoon salt and black pepper. Dice one onion, crush two garlic cloves, and drain and rinse 600 g canned white beans. Prepare 2 to 4 tablespoons of finely chopped canned jalapeños or green chilies.

Second Step: Cook the Chicken

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken steaks in batches for about 2 minutes per side until golden and just cooked through. Remove from the pot and allow to cool before shredding into bite-sized pieces.

Third Step: Sauté Aromatics and Create Roux

Reduce heat to medium, add 2 tablespoons of butter to the pot and melt. Sauté diced onions and crushed garlic for about 3 minutes until softened and translucent. Stir in 3 tablespoons of plain flour and cook for 2 minutes to get rid of the raw flour taste, continuously stirring to form a roux.

Fourth Step: Add Broth and Milk

Gradually pour in 1 cup chicken broth while stirring continuously, scraping the bottom of the pot to lift browned bits. Follow by adding 4 cups of milk or substitute heavy cream for richer texture. Add 1 teaspoon each of cumin and coriander powders. Stir in the jalapeños or green chilies.

Fifth Step: Simmer and Thicken

Increase heat to medium-high and whisk occasionally until the soup thickens slightly, approximately 5 minutes. The creamy base should be smooth with subtle spicy undertones coming through.

Sixth Step: Finalize Soup

Whisk in 1/4 cup sour cream for extra creaminess. Fold in shredded chicken, drained white beans, and 1 1/2 cups corn. Heat for about 1 minute until everything is warmed through without overcooking the components.

Final Step: Adjust Seasoning and Serve

Taste and adjust salt and black pepper as needed. Serve your white enchilada soup hot with optional toppings such as crushed tortilla chips, cilantro, diced avocado, shredded cheese like Monterey Jack, or pico de gallo for texture and flavor contrasts. This soup pairs wonderfully with a light salad or crusty bread for a satisfying meal.

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Dietary Substitutions to Customize Your white enchilada soup

Protein and Main Component Alternatives

• Substitute shredded chicken with shredded turkey for a milder flavor or leftover convenience.
• For vegan options, replace chicken with shredded jackfruit, tofu, or tempeh for texture and protein.
• Replace white beans with navy beans, cannellini, or chickpeas to vary texture and nutrition.

Vegetable, Sauce, and Seasoning Modifications

• Swap canned green chilies with roasted green bell peppers or fresh jalapeños to control heat.
• Modify spices by adding smoked paprika, chipotle powder, or fresh herbs like cilantro for enhanced flavors.
• Use dairy-free sour cream or vegan yogurt to accommodate lactose intolerance or vegan diets.
• Add extra corn, diced peppers, or spinach for increased vegetable content and freshness.

Mastering white enchilada soup: Advanced Tips and Variations

• Pro cooking techniques: Use a slow cooker or pressure cooker to allow flavors to meld deeply while saving time and effort.
• Flavor variations: Add fresh herbs like epazote or cilantro, or splash in a bit of white wine or lime juice to brighten and deepen flavor layers.
• Presentation tips: Serve in rustic bowls with attractive garnishes sliced avocado, fresh cilantro, lime wedges, and a drizzle of sour cream or crema to provide visual appeal and complementary textures.
• Make-ahead options: Prepare soup base in advance and refrigerate. Add fresh ingredients and proteins just before serving to preserve texture and flavor.

How to Store white enchilada soup: Best Practices

FAQs: Frequently Asked Questions About white enchilada soup

white enchilada soup

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🍲 White Enchilada Soup offers a creamy, comforting taste of classic enchiladas, ideal for quick and nourishing meals.
🥄 Customize with your choice of proteins like chicken, turkey, steak, or shrimp for a hearty dinner that’s sure to satisfy.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

– 400 g chicken breast

– 1/4 tsp salt

– 1/2 to 1 tsp salt to taste

– Black pepper to taste

– 1 tbsp olive oil

– 2 tbsp butter

– 2 garlic cloves, crushed

– 1 onion, diced

– 3 tbsp plain flour

– 1 cup chicken broth or stock

– 4 cups milk

– 1 tsp cumin powder

– 1 tsp coriander powder

– 2 to 4 tbsp canned jalapeños

– 127 g canned chopped peeled green chilies

– 1/4 cup sour cream

– 1 1/2 cups corn

– 600 g canned white beans, drained

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Instructions

First Step: Prep IngredientsStart by slicing the 400 g chicken breast into 1 cm thick steaks. Season lightly with 1/4 teaspoon salt and black pepper. Dice one onion, crush two garlic cloves, and drain and rinse 600 g canned white beans. Prepare 2 to 4 tablespoons of finely chopped canned jalapeños or green chilies.

Second Step: Cook the ChickenHeat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken steaks in batches for about 2 minutes per side until golden and just cooked through. Remove from the pot and allow to cool before shredding into bite-sized pieces.

Third Step: Sauté Aromatics and Create RouxReduce heat to medium, add 2 tablespoons of butter to the pot and melt. Sauté diced onions and crushed garlic for about 3 minutes until softened and translucent. Stir in 3 tablespoons of plain flour and cook for 2 minutes to get rid of the raw flour taste, continuously stirring to form a roux.

Fourth Step: Add Broth and MilkGradually pour in 1 cup chicken broth while stirring continuously, scraping the bottom of the pot to lift browned bits. Follow by adding 4 cups of milk or substitute heavy cream for richer texture. Add 1 teaspoon each of cumin and coriander powders. Stir in the jalapeños or green chilies.

Fifth Step: Simmer and ThickenIncrease heat to medium-high and whisk occasionally until the soup thickens slightly, approximately 5 minutes. The creamy base should be smooth with subtle spicy undertones coming through.

Sixth Step: Finalize SoupWhisk in 1/4 cup sour cream for extra creaminess. Fold in shredded chicken, drained white beans, and 1 1/2 cups corn. Heat for about 1 minute until everything is warmed through without overcooking the components.

Final Step: Adjust Seasoning and ServeTaste and adjust salt and black pepper as needed. Serve your white enchilada soup hot with optional toppings such as crushed tortilla chips, cilantro, diced avocado, shredded cheese like Monterey Jack, or pico de gallo for texture and flavor contrasts. This soup pairs wonderfully with a light salad or crusty bread for a satisfying meal.

Notes

💡 Use leftover turkey or rotisserie chicken for convenience and flavor.
🌶️ Adjust the spice level by varying jalapeños or chilies.
🧊 Soup can be refrigerated for a few days and reheated gently for later enjoyment.

• Author: Camille Hayes
• Prep Time: 10 minutes
• None: 0 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican-Inspired
• Diet: High-Protein

Nutrition

• Serving Size: One-fourth of the recipe
• Calories: 630
• Sugar: 17.9 g
• Sodium: 1050 mg
• Fat: 19.9 g
• Saturated Fat: 7.8 g
• Unsaturated Fat: Varies
• Trans Fat: 0 g
• Carbohydrates: 60.8 g
• Fiber: 12.6 g
• Protein: 54.9 g
• Cholesterol: 117 mg