Description
A comforting and hearty soup combining creamy white beans and shredded chicken with flavorful enchilada sauce.
Ingredients
Scale
- 2 cans White Beans (Great Northern or cannellini)
- 2 cups Shredded Chicken (rotisserie preferred)
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 Bell Pepper, diced
- 3 cups Enchilada Sauce (store-bought or homemade)
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream (or half-and-half/coconut milk)
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt and Pepper to taste
- Cilantro and Avocado for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sautéing until they soften, roughly five minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Stir in shredded chicken and white beans. Toss in the spices, allowing them to bloom in the skillet for another minute.
- Add the broth and enchilada sauce to the skillet. Increase the heat and bring to a gentle boil, then reduce to a simmer.
- Slowly stir in the heavy cream, letting the soup simmer for about 20 minutes.
- Taste for seasoning, adjusting salt and pepper according to your preference. Serve warm, garnished with fresh cilantro and avocado.
Notes
Consider blending half of the soup for a thicker texture. Avoid boiling aggressively after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, enchilada, chicken, creamy, white beans, comfort food
