White Bean & Chicken Enchilada Soup
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
Reviews
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.
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.
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.
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.
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.