Creamy White Bean Enchilada Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
