White Bean & Chicken Enchilada Soup

Name: White Bean & Chicken Enchilada Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
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

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

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.

Nutrition Facts

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

Originally published as white bean chicken chicken enchilada soup with corn bread in Taste of Home September/October 2016

Reviews

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Average Rating:

BeckyJCarver

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.
Grammy Debbie

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.
havingfunwithmyfamily

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.
pajamaangel

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

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.