Looking for a warm and comforting soup to cozy up with on a chilly day? This White Bean and Chicken Enchilada Soup is packed with flavor and will definitely hit the spot. Creamy white beans, tender chicken, and zesty enchilada sauce come together in one delicious bowl.
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1 tsp ground cumin
1/2 tsp smoked paprika
4 cups low-sodium chicken broth
2 cups shredded cooked chicken
2 cans (15 oz each) white beans, drained and rinsed
1 can (10 oz) red enchilada sauce
Salt and pepper, to taste
Shredded cheese, chopped cilantro, and sliced avocado for garnish
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the cumin, oregano, chili powder, and cayenne pepper (if using) and cook for 1-2 minutes, or until fragrant.
Pour in the chicken broth and stir to combine.
Add the shredded chicken, white beans, green chilies, and corn to the pot and stir to combine.
Bring the soup to a simmer and let it cook for 10-15 minutes, or until heated through and the flavors have melded.
Stir in the cilantro and lime juice, then season with salt and pepper to taste.
Ladle the soup into bowls and top with shredded cheese, chopped avocado, sour cream, and tortilla chips, if desired.
Serve hot and enjoy your delicious White Bean and Chicken Enchilada Soup!
Try this delicious White Bean and Chicken Enchilada Soup recipe today and warm up from the inside out!