White Bean & Chicken Enchilada Soup  Recipe
White Bean & Chicken Enchilada Soup Recipe photo by Taste of Home
Next Recipe

White Bean & Chicken Enchilada Soup Recipe

Read Reviews
3.5 2 2
Publisher Photo
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 8 servings


  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 boneless skinless chicken breasts (6 ounces each), cubed
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups frozen corn, thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 tablespoon ground cumin
  • 2 seeded and chopped jalapeno peppers, divided
  • 1 teaspoon pepper
  • 2 green onions, chopped
  • Sour cream, shredded cheddar cheese and tortilla chips
  • Fresh cilantro leaves, optional

Nutritional Facts

1-1/2 cups: 301 calories, 5g fat (1g saturated fat), 41mg cholesterol, 1121mg sodium, 37g carbohydrate (1g sugars, 12g fiber), 25g protein.


  1. In a large stockpot, combine first eight ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
  2. Serve with remaining chopped jalapeno; top with green onions, sour cream, cheese and tortilla chips. If desired, add cilantro leaves. Yield: 8 servings.
Originally published as White Bean & Chicken Enchilada Soup in Taste of Home September/October 2016, p45

Reviews for White Bean & Chicken Enchilada Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
pajamaangel User ID: 1603339 253926
Reviewed Sep. 10, 2016

"This dish was tasty. We enjoyed it very much. I served it with cornbread instead of tortilla chips. Nice and filling. The sliced jalapenos and green onions on top really gave it some heat/flavor."

meaganteal User ID: 814898 253890
Reviewed Sep. 9, 2016

"Made this for quick dinner tonight. I cut the recipe in half, just for me and the hubby. While easy to prepare, we found this dish to be bland. I have leftovers, and will see if the spices mesh together more overnight. Maybe some cayenne, fresh cilantro...not sure. It was missing a few things."

Loading Image