Creamy White Chicken Enchilada Soup
Savor this rich enchilada soup featuring tender chicken, garlic, and a creamy, comforting broth.
Ingredients
- 400 g chicken breast
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, crushed
- 1 onion, diced
- 3 tbsp plain flour
- 1 cup chicken broth/stock
- 4 cups milk (low fat)
Instructions
- Slice the chicken breast into 1cm/1/3" thick steaks. Sprinkle with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Add the chicken in 2 batches if necessary and cook each side for 2 minutes or until golden and just cooked through.
- Transfer the chicken to a plate. Once cool, shred with a fork or chop it.
- Turn the heat down to medium and add butter into the same pot. When melted, add onion and garlic. Cook for 3 minutes until onion is translucent.
- Add flour and cook for 2 minutes, stirring constantly. Add chicken broth, scraping the bottom to stir in the brown bits for extra flavor.
- Add milk, cumin powder, coriander, and jalapeños. Turn heat up to medium-high, whisking occasionally until the soup thickens slightly, about 5 minutes.
Video
Notes
- For a quicker meal, use rotisserie chicken.
- Adjust the spice level by varying the amount of jalapeños.
- Serve with crispy tortilla chips for added texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the spice level by varying the amount of jalapeños.
- Serve with crispy tortilla chips for added texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.