White Bean & Chicken Enchilada Soup Recipe

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

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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

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Reviews forWhite Bean & Chicken Enchilada Soup

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BeckyJCarver User ID: 59111 264293
Reviewed Apr. 4, 2017

"For this recipe I substituted my leftover Thanksgiving turkey that i had in the freezer instead of the chicken. it was very filling & flavorful. Definitely a recipe to keep on our dinner menu rotation."

MY REVIEW
Grammy Debbie User ID: 30612 261131
Reviewed Feb. 11, 2017

"Great soup recipe. I didn't have jalapeno peppers, so I just added a can of green chilis that I chopped up to the soup. I also used homemade chicken stock that I had made. We used our homegrown frozen corn, too. It was a warm bowl of comfort on a winter day."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 259961
Reviewed Jan. 19, 2017

"This was very easy and delicious. I didn't have the fresh ingredients on hand so I used garlic powder, and canned jalapeno slices. Delicious."

MY REVIEW
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."

MY REVIEW
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."

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