Comforting White Chicken Chili Enchilada Soup

There’s something about a big bowl of soup that just feels right when the weather turns cool. I’ve always loved white chicken chili, and I’m also a huge fan of enchiladas, so I thought—why not combine them? The result is this creamy, comforting soup that tastes like your favorite enchiladas in a bowl.

This recipe is one I make on repeat because it comes together in about 30 minutes, which is perfect for busy weeknights. The white beans and corn make it hearty enough to be a complete meal, and the canned jalapeños give it just the right amount of kick without setting your mouth on fire. You can even control the heat by removing the seeds.

Want it ready even faster? Use a rotisserie chicken from the store. Need to feed a crowd? This recipe doubles easily and everyone always goes back for seconds.

What Kind of Chicken Should I Use?

For this soup, boneless, skinless chicken breast is the go-to choice because it’s lean and shreds beautifully once cooked. That said, chicken thighs are a great alternative if you prefer a bit more flavor and don’t mind the extra fat – they’re also harder to overcook, which is a nice bonus. You can use fresh or frozen chicken breast, just make sure to thaw frozen chicken completely before cooking so it cooks evenly. If you’re short on time, you can even use a rotisserie chicken from the store and just shred the meat directly into the soup, skipping the cooking step altogether.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: Chicken thighs work great here and actually add more flavor. You can also use rotisserie chicken – just shred it and add it near the end of cooking to warm through.
• Milk: Any milk works fine – whole, 2%, skim, or even half-and-half if you want it richer. For a dairy-free version, try unsweetened almond or oat milk, though the soup will be a bit thinner.
• White beans: Cannellini, great northern, or navy beans all work equally well. If you only have black beans or pinto beans on hand, those will work too – the soup just won’t be as ‘white’ but will taste just as good.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. You can also use cream cheese (about 3 tablespoons) for a thicker, creamier texture.
• Jalapeños or green chili: Start with less if you’re not sure about the heat level – you can always add more. Fresh jalapeños work too, just remove the seeds for less spice.
• Flour: For a gluten-free option, use cornstarch (2 tablespoons) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the flour without cooking it long enough, which leaves a raw, pasty taste – make sure to cook that flour and butter mixture for the full 2 minutes until it smells slightly nutty before adding any liquid.

Another common error is cranking up the heat too high once you add the sour cream, as this can cause it to curdle and separate, so keep the heat at medium and stir it in gently off the heat if you’re worried.

Don’t skip scraping the bottom of the pot after adding the chicken broth, since those browned bits from the chicken add tons of flavor and help prevent any flour from sticking and burning.

Finally, resist the urge to add all the salt at once – start with less and taste at the end, because the chicken broth and canned beans already contain sodium, and it’s much easier to add more than to fix an oversalted soup.

What to Serve With White Chicken Chili Enchilada Soup?

This soup is hearty enough to stand on its own, but I love serving it with warm tortilla chips or crispy tortilla strips on top for some crunch. A side of Mexican rice or cilantro lime rice makes it feel like a complete meal, and you can even add a simple side salad with avocado and lime dressing if you want something fresh alongside it. Don’t forget the toppings – shredded cheese, extra sour cream, diced avocado, and fresh cilantro all make this soup even better. If you’re feeding a crowd, quesadillas or cheese nachos on the side are always a hit too.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to meld together. It’s one of those soups that makes great leftovers for easy lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months, though the texture of the dairy might change slightly when thawed. Let it cool completely first, then store in freezer-safe containers or bags, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to do it in 1-minute intervals and stir in between. If it seems too thick after reheating, just add a splash of milk or broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 115-130 g
• Fat: 55-65 g
• Carbohydrates: 185-210 g

Ingredients

For the chicken:

• 1/4 tsp salt
• 1 tbsp olive oil (or any neutral oil)
• black pepper to taste
• 14 oz chicken breast (boneless, skinless)

For the soup base:

• 1 onion (diced into 1/2-inch pieces)
• 3 tbsp all-purpose flour
• 2 tbsp butter (I use Kerrygold unsalted)
• 2 garlic cloves (freshly minced)
• 1 cup chicken broth

For the soup:

• 1 tsp coriander powder
• 1/4 cup sour cream
• black pepper to taste
• 4 cups milk (whole milk for creamier texture)
• 21 oz canned white beans (drained and rinsed)
• 1/2 tsp salt
• 1.5 cups corn (frozen or fresh)
• 2 tbsp canned jalapeños (with seeds removed for less heat)
• 1 tsp cumin powder (freshly ground preferred)

Step 1: Prepare the Mise en Place and Season the Chicken

• 14 oz chicken breast
• 1/4 tsp salt
• black pepper to taste
• 1 onion
• 2 garlic cloves
• 21 oz canned white beans

Dice the onion into 1/2-inch pieces, mince the garlic, and drain and rinse the white beans.

Pat the chicken breast dry and season both sides generously with salt and black pepper.

Having everything prepped and ready will ensure smooth cooking without interruption, which is especially important for building a cohesive soup base.

Step 2: Sear the Chicken and Build Initial Flavor

• 1 tbsp olive oil
• seasoned chicken breast from Step 1

Heat the olive oil in a large pot over medium-high heat until shimmering.

Add the seasoned chicken breast and cook for 2 minutes per side until golden brown—this develops crucial flavor through browning.

Transfer the chicken to a plate to rest.

The fond (browned bits) left in the pot will become part of your flavor base, so don’t wipe the pot clean.

Step 3: Create the Roux and Build the Soup Base

• 2 tbsp butter
• onion and garlic from Step 1
• 3 tbsp all-purpose flour
• 1 cup chicken broth

Reduce heat to medium and melt the butter in the same pot, scraping up any browned bits.

Add the diced onion and minced garlic, cooking for 3 minutes until softened and fragrant.

Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly—this creates a roux that will thicken your soup.

Pour in the chicken broth while stirring to deglaze the pot and incorporate all those flavorful browned bits into your base.

Step 4: Build Creaminess and Infuse Spices

• 4 cups milk
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp canned jalapeños

Increase heat to medium-high and add the milk, cumin, coriander, and jalapeños (seeds removed for controlled heat).

Whisk continuously for about 5 minutes as the soup simmers and thickens from the roux.

I find that freshly ground cumin makes a noticeable difference in depth of flavor, so it’s worth seeking out if you can.

Watch the consistency—you want it creamy and pourable, not too thick.

Step 5: Shred the Chicken and Finish the Soup

• shredded chicken from Step 2
• 1/4 cup sour cream
• 1.5 cups corn
• white beans from Step 1

While the soup simmers, shred or chop the rested chicken breast from Step 2 into bite-sized pieces.

Reduce heat to medium-low and whisk the sour cream into the soup until fully incorporated—this adds richness and prevents lumps.

Add the corn, beans from Step 1, and shredded chicken, then simmer for 1 minute until everything is heated through.

I like to let the soup rest for 2-3 minutes before serving so all the flavors can meld together.

Step 6: Season to Taste and Serve

• 1/2 tsp salt
• black pepper to taste

Taste the soup and adjust seasoning as needed with the remaining salt and black pepper.

Remember you already seasoned the chicken and added salt in the broth and initial seasoning, so add salt gradually and taste between additions to avoid over-seasoning.

Ladle into bowls and serve hot.

Comforting White Chicken Chili Enchilada Soup

Delicious Comforting White Chicken Chili Enchilada Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the chicken:

• 1/4 tsp salt
• 1 tbsp olive oil (or any neutral oil)
• black pepper to taste
• 14 oz chicken breast (boneless, skinless)

For the soup base:

• 1 onion (diced into 1/2-inch pieces)
• 3 tbsp all-purpose flour
• 2 tbsp butter (I use Kerrygold unsalted)
• 2 garlic cloves (freshly minced)
• 1 cup chicken broth

For the soup:

• 1 tsp coriander powder
• 1/4 cup sour cream
• black pepper to taste
• 4 cups milk (whole milk for creamier texture)
• 21 oz canned white beans (drained and rinsed)
• 1/2 tsp salt
• 1.5 cups corn (frozen or fresh)
• 2 tbsp canned jalapeños (with seeds removed for less heat)
• 1 tsp cumin powder (freshly ground preferred)

Instructions

 

• Dice the onion into 1/2-inch pieces, mince the garlic, and drain and rinse the white beans. Pat the chicken breast dry and season both sides generously with salt and black pepper. Having everything prepped and ready will ensure smooth cooking without interruption, which is especially important for building a cohesive soup base.
• Heat the olive oil in a large pot over medium-high heat until shimmering. Add the seasoned chicken breast and cook for 2 minutes per side until golden brown—this develops crucial flavor through browning. Transfer the chicken to a plate to rest. The fond (browned bits) left in the pot will become part of your flavor base, so don't wipe the pot clean.
• Reduce heat to medium and melt the butter in the same pot, scraping up any browned bits. Add the diced onion and minced garlic, cooking for 3 minutes until softened and fragrant. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly—this creates a roux that will thicken your soup. Pour in the chicken broth while stirring to deglaze the pot and incorporate all those flavorful browned bits into your base.
• Increase heat to medium-high and add the milk, cumin, coriander, and jalapeños (seeds removed for controlled heat). Whisk continuously for about 5 minutes as the soup simmers and thickens from the roux. I find that freshly ground cumin makes a noticeable difference in depth of flavor, so it's worth seeking out if you can. Watch the consistency—you want it creamy and pourable, not too thick.
• While the soup simmers, shred or chop the rested chicken breast from Step 2 into bite-sized pieces. Reduce heat to medium-low and whisk the sour cream into the soup until fully incorporated—this adds richness and prevents lumps. Add the corn, beans from Step 1, and shredded chicken, then simmer for 1 minute until everything is heated through. I like to let the soup rest for 2-3 minutes before serving so all the flavors can meld together.
• Taste the soup and adjust seasoning as needed with the remaining salt and black pepper. Remember you already seasoned the chicken and added salt in the broth and initial seasoning, so add salt gradually and taste between additions to avoid over-seasoning. Ladle into bowls and serve hot.