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Daily Dish

Creamy White Bean Chicken Enchilada Soup

Healthy Fact of the Day

This Creamy White Bean Chicken Enchilada Soup offers a balance of nutrients. Chicken provides lean protein essential for muscle health and satiety. White beans are an excellent source of fiber and plant-based protein, contributing to digestive health and helping to stabilize blood sugar levels. The variety of vegetables adds vitamins, minerals, and antioxidants to the dish. While the soup is creamy, you can make it lighter by using milk instead of heavy cream or by using Greek yogurt as a topping instead of sour cream. The combination of protein, fiber, and vegetables makes this a filling meal that can be part of a balanced diet when enjoyed in moderation.

Ingredients

 

  • 2 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers (1 red, 1 green), diced
  • 1 jalapeño, seeded and finely chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) green enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 cup corn kernels (fresh or frozen)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips

Instructions

  1. In a large pot, combine chicken breasts, onion, garlic, bell peppers, jalapeño, diced tomatoes, enchilada sauce, and chicken broth.

  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until chicken is cooked through.

  3. Remove chicken and shred with two forks. Set aside.

  4. In a small saucepan, melt butter over medium heat.

  5. Whisk in flour and cook for 1-2 minutes.

  6. Slowly whisk in heavy cream until smooth. Set aside.

  7. To the large pot, add white beans, corn, cumin, oregano, chili powder, and smoked paprika.

  8. Stir in the cream mixture and shredded chicken.

  9. Simmer for 10-15 minutes, stirring occasionally, until soup has thickened.

  10. Season with salt and pepper to taste.

  11. Remove from heat and stir in chopped cilantro and lime juice.

  12. Ladle into bowls and serve with optional toppings.

Dive into a bowl of this Creamy White Bean Chicken Enchilada Soup and let the flavors of Mexico warm your soul! This hearty, creamy soup combines the zesty kick of enchiladas with the comforting embrace of a classic chicken soup. It’s like wrapping yourself in a cozy blanket of flavors – the tender chicken, creamy beans, and vibrant vegetables all swimming in a rich, enchilada-spiced broth. Perfect for chilly evenings, lazy weekends, or when you’re craving a fiesta in a bowl, this soup is sure to become a family favorite. So grab a spoon, pile on your favorite toppings, and get ready to transport your taste buds to the sunny streets of Mexico – all from the comfort of your own kitchen!

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