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Creamy White Chicken Enchilada Soup - Enchilada soup: enjoy this creamy and flavorful meal that’s easy to make and perfect for any night of the week.

Creamy White Chicken Enchilada Soup

Enchilada soup is the ultimate comforting dish that combines the flavors of traditional enchiladas into a creamy and hearty bowl. With simple ingredients, you can whip up this delightful meal in no time, making it perfect for busy weeknights or cozy weekends. Give this enchilada soup a try, and treat yourself to a rich, flavorful experience.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

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)

Method
 

  1. Slice the chicken breast into 1cm/1/3" thick steaks. Sprinkle with salt and pepper.
  2. 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.
  3. Transfer the chicken to a plate. Once cool, shred with a fork or chop it.
  4. 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.
  5. Add flour and cook for 2 minutes, stirring constantly. Add chicken broth, scraping the bottom to stir in the brown bits for extra flavor.
  6. Add milk, cumin powder, coriander, and jalapeños. Turn heat up to medium-high, whisking occasionally until the soup thickens slightly, about 5 minutes.

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.