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Creamy White Bean Enchilada Soup Recipe

Creamy White Bean Enchilada Soup Recipe
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★★★★★

5.2 from 21 reviews

Creamy White Bean Enchilada Soup is a hearty and flavorful vegetarian soup loaded with white beans, green chiles, and corn, enhanced by a rich base of cumin, chili powder, and garlic. Perfect for a quick 30-minute meal, this soup is freezer-friendly and ideal for easy weeknight dinners or meal prep, with optional garnishes like fresh cilantro, diced avocado, and tortilla chips to add fresh textures and flavors.

Ingredients

Scale

Base 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

Spices and Seasonings

  • 1 Tbsp. ground cumin
  • 1 1/4 tsp. kosher salt
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper

Thickening and Liquids

  • 3 Tbsp. all-purpose flour
  • 3 cups vegetable broth (substitute chicken broth if preferred)
  • 2 cups whole milk (substitute cashew milk for vegan/dairy-free option)

Main Ingredients

  • 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

Finishing and Garnishes

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

Instructions

  1. Sauté aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped yellow onion and green bell pepper and cook for about 6 minutes until softened. Then add minced garlic, ground cumin, chili powder, kosher salt, and black pepper; cook for another 2 minutes until fragrant and aromatic.
  2. Add flour and liquids: Sprinkle all-purpose flour evenly over the vegetables and stir to fully combine. Cook the mixture for 2 minutes to remove the raw flour taste. Gradually whisk in the vegetable broth and whole milk, stirring with a wooden spoon to loosen any browned bits from the bottom of the pot for extra flavor.
  3. Incorporate beans and veggies: Stir in the chopped green chiles, rinsed and drained navy beans, and corn. Increase the heat to medium-high and bring the soup to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 15 minutes until it slightly thickens and flavors meld together.
  4. Temper and add yogurt: In a separate bowl, combine plain Greek yogurt with 1/2 cup of hot soup and stir well to temper the yogurt, which prevents curdling. Pour the tempered yogurt mixture back into the soup pot and gently stir to combine fully.
  5. Serve and garnish: Ladle the creamy soup into bowls and add an extra dollop of Greek yogurt or sour cream if desired. Finish by garnishing with fresh cilantro, diced avocado, and crunchy tortilla chips for added texture and freshness. Serve hot and enjoy!

Notes

  • You can substitute the vegetable broth with chicken broth for a non-vegetarian option.
  • Use cashew milk instead of whole milk to make this recipe vegan or dairy-free.
  • Different varieties of white beans like Great Northern or cannellini beans work well too.
  • Tempering the yogurt is important to prevent it from curdling in the hot soup.
  • This soup stores well in the freezer for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Customize the spiciness by choosing mild or hot green chiles based on preference.

Nutrition

Keywords: white bean enchilada soup, vegetarian enchilada soup, creamy white bean soup, quick vegetarian soup, enchilada soup recipe, easy weeknight soup, meal prep soup

Find it online: https://cheflenacooks.com/creamy-white-bean-enchilada-soup-recipe/