Creamy White Bean Enchilada Soup Recipe

Introduction

This Creamy White Bean Enchilada Soup is a comforting and flavorful dish that’s perfect for chilly days. Packed with tender beans, green chiles, and a subtle blend of spices, it delivers a satisfying taste with a creamy texture. A quick tempering step ensures a smooth finish without curdling, making it a simple yet impressive meal.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 green bell pepper, chopped (substitute bell pepper color of choice)
• 4 garlic cloves, minced
• 1 Tbsp. ground cumin
• 1 1/4 tsp. kosher salt
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 3 Tbsp. all-purpose flour
• 3 cups vegetable broth (substitute chicken broth)
• 2 cups whole milk (substitute cashew milk for vegan/dairy free)
• 2 (15-oz.) cans navy beans (small white beans), rinsed and drained (substitute Great Northern or cannellini beans)
• 2 (4-oz.) cans chopped green chiles
• 1 cup fresh or frozen/thawed corn
• 1/2 cup plain whole-milk Greek yogurt (substitute sour cream)
• Optional garnishes: fresh cilantro, diced avocado, tortilla chips

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and bell pepper, cooking for about 6 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for an additional 2 minutes until fragrant.
2. Step 2: Sprinkle the all-purpose flour over the vegetable mixture and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste. Gradually whisk in the vegetable broth and whole milk, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the chopped green chiles, rinsed beans, and corn. Increase heat to medium-high until the soup reaches a gentle boil. Reduce heat and simmer uncovered for 15 minutes, allowing the soup to thicken slightly.
3. Step 3: Place the Greek yogurt in a small bowl. Ladle about 1/2 cup of the hot soup into the yogurt and mix to temper it, which prevents curdling. Pour the tempered yogurt back into the soup and stir gently to combine. Serve hot, garnished with fresh cilantro, diced avocado, and tortilla chips if desired. For extra creaminess, stir in an additional dollop of yogurt or sour cream into individual servings.

Tips & Variations

• For a vegan version, substitute cashew milk for whole milk and use a dairy-free yogurt or sour cream alternative.
• If you prefer a thicker soup, mash a portion of the beans before adding them to the pot.
• Adjust the chili powder amount to control the spice level according to your preference.
• Add a squeeze of fresh lime juice just before serving for a bright, fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or milk to loosen the consistency. This soup does not freeze as well due to the dairy, so fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than navy beans?

Yes, you can substitute navy beans with Great Northern beans or cannellini beans with no change to the flavor or texture.

How do I prevent the yogurt from curdling in the soup?

Temper the yogurt by mixing it with a small amount of hot soup before adding it back to the pot. This gradually raises its temperature and helps maintain a smooth texture in the finished soup.

Creamy White Bean Enchilada Soup Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Creamy White Bean Enchilada Soup is a comforting, flavorful dish that combines tender white beans, roasted corn, and green chiles in a rich, spiced broth. Finished with a creamy swirl of Greek yogurt and topped with fresh garnishes, this soup is a perfect blend of Mexican-inspired flavors and creamy texture that’s ideal for a cozy meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 green bell pepper, chopped (sub bell pepper color of choice)
• 4 garlic cloves, minced
• 1 Tbsp. ground cumin
• 1 1/4 tsp. kosher salt
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 3 Tbsp. all-purpose flour
• 3 cups vegetable broth (sub chicken broth)
• 2 cups whole milk (sub cashew milk if making vegan/dairy free)

Main Ingredients

• 2 (15-oz.) cans navy beans (small white beans), rinsed and drained (sub Great Northern or cannellini beans)
• 2 (4-oz.) cans chopped green chiles
• 1 cup fresh or frozen/thawed corn

Finishing

• 1/2 cup plain whole-milk Greek yogurt (sub sour cream)
• Optional garnishes: fresh cilantro, diced avocado, tortilla chips

Instructions

1. Sauté Vegetables: Heat oil in a large Dutch oven or soup pot over medium heat. Add finely chopped onion and chopped green bell pepper. Cook for about 6 minutes until softened. Then add minced garlic, ground cumin, chili powder, kosher salt, and black pepper and cook for an additional 2 minutes until fragrant.
2. Make Roux and Add Liquids: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly. Whisk in the vegetable broth and whole milk, scraping the bottom of the pot to release any browned bits and blend flavors.
3. Add Beans and Vegetables: Stir in the chopped green chiles, rinsed navy beans, and corn. Increase heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce heat to a simmer and cook uncovered for 15 minutes until the soup thickens slightly.
4. Temper and Add Yogurt: Place Greek yogurt in a small bowl and add 1/2 cup of the hot soup to it, stirring to combine and temper the yogurt. Pour this mixture back into the soup, stirring well to incorporate and prevent curdling.
5. Serve and Garnish: Give the soup a final stir, then ladle into bowls. Add an extra dollop of yogurt or sour cream if desired, and garnish with fresh cilantro, diced avocado, and tortilla chips to add flavor and texture.

Notes

• To make this soup vegan or dairy-free, substitute whole milk with cashew milk and use non-dairy yogurt alternatives.
• If preferred, chicken broth can be used instead of vegetable broth for a non-vegetarian version.
• Adjust the chili powder amount to suit your heat preference or use mild green chiles for a milder flavor.
• For thicker soup, cook the soup uncovered for a few extra minutes.
• The tempering step with yogurt ensures the yogurt doesn’t curdle when added to the hot soup.

Keywords: white bean soup, enchilada soup, creamy soup, vegetarian soup, Mexican-inspired soup, healthy soup