White Chicken (or Turkey) Enchilada Soup
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
633 kcal
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Course
Soup
White Chicken (or Turkey) Enchilada Soup
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I tried making this various ways, including poaching the chicken in the liquid. I found this to be the best way - maximum flavour AND as white as possible! This recipe is also perfect for using up leftover turkey. Just skip the chicken cooking step and toss in chopped or shredded turkey straight into the soup!
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Ingredients
- 400 g chicken breast
- 1/4 tsp salt
- black pepper
- 1 tbsp olive oil
Soup
- 2 tbsp butter
- 2 garlic crushed, cloves
- 1 onion , diced (brown, white, yellow)
- 3 tbsp plain flour
- 1 cup chicken broth or stock
- 4 cups milk (I used low fat)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 to 4 tbsp jalapeños finely chopped OR 1 x 4.5oz / 127g canned chopped peeled green chili, canned
- 1/4 cup sour cream (I used light)
- 1 1/2 cups corn (frozen or canned)
- 21 oz / 600g White beans 1 1/2 cans), drained, canned
- 1/2 to 1 tsp salt
- black pepper
Instructions
Chicken
- Slice the chicken breast into 1cm / 1/3" thick steaks. Sprinkle with salt and pepper.
- Heat the oil in a large pot over medium high heat. Add the chicken breast (in 2 batches if necessary) and cook each side for 2 minutes each or until golden and just cooked through.
- Transfer to a plate. Once cool enough to handle, shred with a fork or your hands (I do this while the soup is cooking), or chop it.
Soup
- Turn the heat down to medium and add butter into the same pot. When the butter is melted, add onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
- Add flour and cook for 2 minutes. Add chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid (extra flavour!).
- Add the milk, cumin powder, coriander and jalapeños. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
- Whisk the sour cream in. Then add the corn, beans and shredded chicken. Cook for 1 minute or so until everything is heated through.
- Adjust salt to taste.
- Serve piping hot with all the trimmings!
Notes
- Topping options: corn chips / fritos, cilantro/coriander, grated cheese, sour cream, diced avocados / guacamole, pico de gallo.
- Nutrition per serving, assuming 4 servings (toppings not included). To reduce calories, reduce the amount of beans and substitute with diced vegetables. The beans account for around 150 calories in this.
Nutrition Information
Show Details
Serving
590g
Calories
633cal
(32%)
Carbohydrates
60.8g
(20%)
Protein
54.9g
(110%)
Fat
19.9g
(31%)
Saturated Fat
7.8g
(39%)
Cholesterol
117mg
(39%)
Sodium
1055mg
(44%)
Potassium
1029mg
(22%)
Fiber
12.6g
(50%)
Sugar
17.9g
(36%)
Vitamin A
900IU
(18%)
Vitamin C
23.9mg
(27%)
Calcium
410mg
(41%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 590g | |
| Calories | 633cal | 32% |
| Carbohydrates | 60.8g | 20% |
| Protein | 54.9g | 110% |
| Fat | 19.9g | 31% |
| Saturated Fat | 7.8g | 39% |
| Cholesterol | 117mg | 39% |
| Sodium | 1055mg | 44% |
| Potassium | 1029mg | 22% |
| Fiber | 12.6g | 50% |
| Sugar | 17.9g | 36% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 410mg | 41% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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