Best 4 White Bean Chicken Enchilada Soup Recipes
Warm up your soul with a comforting bowl of White Bean Chicken Enchilada Soup! This hearty and flavorful soup is packed with tender chicken, creamy white beans, a medley of colorful vegetables, and a delightful blend of Mexican spices. The secret lies in the homemade enchilada sauce, simmered to perfection with a touch of chili powder, cumin, garlic, and a hint of oregano. Served with a sprinkle of cheese and a dollop of sour cream, this soup will tantalize your taste buds and leave you feeling satisfied.
In addition to the classic White Bean Chicken Enchilada Soup, the article also offers variations to suit different dietary preferences and tastes. For a vegetarian delight, try the Meatless White Bean Enchilada Soup, featuring hearty black beans and a smoky chipotle pepper twist. If you prefer a creamy and comforting option, the Creamy White Chicken Enchilada Soup adds a luscious layer of creaminess with a touch of cream cheese. And for those who crave a zesty kick, the Spicy White Bean Chicken Enchilada Soup infuses the broth with diced jalapeños and a dash of cayenne pepper.
Each recipe includes step-by-step instructions, a list of ingredients, and cooking tips to ensure a successful culinary experience. Whether you're a seasoned home chef or just starting your cooking journey, these enchilada soup variations will elevate your mealtime routine and bring warmth and flavor to your table.
WHITE BEAN & CHICKEN ENCHILADA SOUP
I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.
Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.
WHITE BEAN ENCHILADA SOUP WITH CHICKEN
I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.
Provided by thedailygourmet
Categories White Bean Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
- Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g
CREAMY WHITE BEAN ENCHILADA SOUP
I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.
Provided by Soup Loving Nicole
Categories Bean and Pea Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
- Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.
Nutrition Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g
PRESSURE-COOKER WHITE CHILE CHICKEN ENCHILADA SOUP
I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It's an easy dinner when you want a delicious chicken soup with lots of flavor. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-1/2 quarts.
Number Of Ingredients 14
Steps:
- Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 752mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
Tips:
- Use canned or pre-cooked chicken: This will save you time and effort, and it's just as delicious.
- Don't be afraid to add your own variations: This soup is very adaptable, so feel free to add your favorite Mexican spices or vegetables.
- Serve with your favorite toppings: Shredded cheese, sour cream, and avocado are all great additions.
- Make a big batch: This soup freezes well, so you can make a big batch and enjoy it all week long.
- Add some extra spice: If you like your soup spicy, add a pinch of cayenne pepper or a few diced jalapeños.
Conclusion:
This white bean chicken enchilada soup is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. So next time you're looking for a quick and tasty soup, give this recipe a try. You won't be disappointed.
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