Authentic Tex-Mex White Chicken Enchilada Soup Made Easy
A rich and velvety Tex-Mex soup loaded with shredded chicken, white beans, and mild green chiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
1.5 lbs chicken breast, cooked and shredded
2 cans (15 oz) Great Northern beans, drained
1 yellow onion, diced
3 cloves garlic, minced
1 can (4 oz) diced green chiles
1 tsp ground cumin
4 cups chicken broth
8 oz cream cheese, softened
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Instructions
1. Sauté onion and garlic in a large pot until soft.
2. Stir in green chiles and cumin for 1 minute.
3. Add chicken broth and beans; bring to a simmer.
4. Whisk in softened cream cheese until smooth.
5. Add shredded chicken and stir well.
6. Pour in heavy cream and Monterey Jack cheese; stir until melted.
7. Simmer on low for 10 minutes.
8. Serve warm with tortilla strips and cilantro.
Notes
Use rotisserie chicken for a faster prep time.
Ensure cream cheese is at room temperature to avoid lumps.
Store leftovers in the fridge for up to 4 days.