Creamy White Bean Enchilada Soup Recipe

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If you’ve been searching for a cozy, flavorful soup that feels like a warm hug in a bowl, you must try this Creamy White Bean Enchilada Soup. It’s a brilliant blend of tender white beans, gently spiced green chiles, sweet corn, and a luscious creamy broth that’s both comforting and exciting to the palate. Whether you’re craving a quick weeknight dinner or prepping something to reheat later, this soup effortlessly delivers bold Mexican-inspired flavors with a silky texture that’s simply irresistible. Trust me, once you dive into a bowl of this Creamy White Bean Enchilada Soup, it will quickly become one of your go-to recipes for those cooler evenings or casual gatherings.

Ingredients You’ll Need

This Creamy White Bean Enchilada Soup is a beautiful example of how a handful of simple, wholesome ingredients can come together to create something extraordinary. Each ingredient has its own role – from the aromatic onion and green bell pepper that form the flavor base, to the creamy Greek yogurt that gives the soup its signature smoothness and richness.

• 2 Tbsp. extra-virgin olive oil: Adds a silky richness and helps soften the veggies.
• 1 yellow onion, finely chopped: Provides a sweet and savory backbone to the soup.
• 1 green bell pepper, chopped: Adds vibrancy and a subtle sweet crunch; feel free to switch up the color for a different twist.
• 4 garlic cloves, minced: Brings warmth and depth with its aromatic punch.
• 1 Tbsp. ground cumin: Introduces a smoky earthiness that’s key for that enchilada flair.
• 1 1/4 tsp. kosher salt: Elevates all the other flavors perfectly without overpowering.
• 1 tsp. chili powder: Offers a gentle heat and complexity to the broth.
• 1/2 tsp. black pepper: Adds a subtle kick that rounds out the spices.
• 3 Tbsp. all-purpose flour: Thickens the soup elegantly, giving it a luxurious mouthfeel.
• 3 cups vegetable broth: Serves as the flavorful liquid base; sub chicken broth if you prefer.
• 2 cups whole milk: Creates luscious creaminess; cashew milk is a wonderful dairy-free alternative.
• 2 (15-oz.) cans navy beans, rinsed and drained: The star white bean providing hearty texture and protein.
• 2 (4-oz.) cans chopped green chiles: Adds a touch of brightness and mild spiciness.
• 1 cup fresh or frozen/thawed corn: Brings sweetness and a delightful pop of color.
• 1/2 cup plain whole-milk Greek yogurt: For that signature creaminess and tang; sour cream works too.
• Optional garnishes: Fresh cilantro, diced avocado, or crunchy tortilla chips to take it over the top.

How to Make Creamy White Bean Enchilada Soup

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large Dutch oven or soup pot over medium heat. Toss in the finely chopped onion and green bell pepper and let them soften gently for about six minutes. Their mellow sweetness creates the perfect flavor foundation. Then stir in the garlic along with cumin, chili powder, salt, and black pepper, cooking for another two minutes until everything smells downright irresistible.

Step 2: Build the Soup Base

Sprinkle the flour over the aromatic veggies and stir well to combine, cooking for two full minutes. This step is crucial because it cooks out the raw flour taste and helps your soup thicken to that creamy consistency we’re aiming for. Next, whisk in the vegetable broth and milk, making sure to scrape up any golden browned bits at the bottom since they’re packed with flavor. This little technique really layers the taste beautifully.

Step 3: Add the Beans, Chiles, and Corn

Pour in the rinsed white beans, chopped green chiles, and the fresh or thawed corn. Turn the heat up to medium-high and bring the soup to a gentle boil. Once bubbling, reduce the heat and let it simmer gently for about 15 minutes uncovered. This simmering time lets the soup thicken nicely and allows the flavors to mingle and shine together.

Step 4: Temper and Stir in the Yogurt

This step makes all the difference for that creamy texture! Scoop out half a cup of the hot soup and mix it into the bowl with the Greek yogurt. This process of tempering warms the yogurt slowly, preventing it from curdling when added back to the hot soup. Stir this mixture back in and give everything a final gentle stir. Now your Creamy White Bean Enchilada Soup is ready to serve!

How to Serve Creamy White Bean Enchilada Soup

Garnishes

A bowl of this soup is a perfect canvas for a handful of fresh, vibrant garnishes. Sprinkle chopped fresh cilantro for an herby brightness that wakes up each spoonful. Creamy diced avocado adds buttery richness, while crunchy tortilla chips introduce a delightful texture contrast that makes every bite exciting. You can even swirl in an extra dollop of yogurt or sour cream for added indulgence.

Side Dishes

Pair this soup with simple sides like warm corn tortillas or a crispy green salad dressed lightly with lime and olive oil. The soup’s richness balances wonderfully with fresh, crisp veggies or light chips. For some extra comfort, a side of Mexican rice or a small quesadilla make for a hearty, satisfying meal.

Creative Ways to Present

For a fun twist at gatherings, serve the Creamy White Bean Enchilada Soup buffet-style with bowls of various toppings—chopped onions, shredded cheese, jalapeño slices, and a squeeze of lime. You might even turn it into a “soup dip” by serving with crunchy tortilla chips perfect for scooping. This approach turns dinner into an interactive, festive experience your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days. Just transfer it to an airtight container and chill. The flavors continue to develop overnight, making your leftover Creamy White Bean Enchilada Soup even more delicious the next day.

Freezing

You can freeze this soup for up to three months, which makes it a fantastic option for meal prepping. Cool the soup completely before placing it in freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your Creamy White Bean Enchilada Soup slowly over medium-low heat, stirring often to prevent scorching. If the soup seems too thick after reheating, stir in a splash of broth or milk to loosen it up perfectly. Remember to add fresh garnishes after warming to maintain their bright, fresh flavors.

FAQs

Can I make this Creamy White Bean Enchilada Soup vegan?

Absolutely! Simply swap out the whole milk for your favorite plant-based milk like cashew or oat milk, and replace the Greek yogurt with a dairy-free yogurt or omit it completely, adding a drizzle of avocado oil for richness instead.

What’s the best way to store soup leftovers?

Cool the soup to room temperature and store it in airtight containers in the refrigerator. It’s best enjoyed within four days to preserve the fresh flavors and creamy texture.

Can I use other beans besides navy beans?

Yes! Great Northern or cannellini beans make excellent substitutes and will provide a similarly creamy bite and texture to your soup.

How spicy is this soup?

This cream-based soup has a mild, approachable heat thanks to the chili powder and green chiles, but it’s not overwhelming. You can always add jalapeños or a dash more chili powder if you want to dial up the spice.

Is this soup freezer friendly?

Definitely! This soup freezes well and makes a convenient meal prep option. Just be sure to thaw it gently and stir well when reheating to bring back that creamy texture.

Final Thoughts

If you’re looking for a dish that combines soul-warming comfort with a burst of Southwestern flavor, you simply have to make this Creamy White Bean Enchilada Soup. It’s easy to prepare, endlessly adaptable, and incredibly satisfying to eat. From busy weeknights to relaxed weekend dinners, this soup will quickly become a cherished favorite you’ll want to share with everyone you know. So grab your pot, your favorite toppings, and get ready to fall head over heels for this deliciously creamy and vibrant soup!

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