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White Bean Enchilada Soup

Creamy White Bean Enchilada Soup Ready in 30 Minutes

This Creamy White Bean Enchilada Soup combines all the beloved flavors of traditional enchiladas into a quick, vegetarian dish that is perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Can substitute with neutral oil.
  • 1 medium yellow onion Can substitute with red onion.
  • 1 medium green bell pepper Can substitute with any bell pepper.
  • 3 cloves garlic Can substitute with garlic powder (1 tsp for 4 cloves).
  • 1 teaspoon ground cumin Can replace with coriander.
  • 1/2 teaspoon kosher salt Adjust amount if using table salt.
  • 1 teaspoon chili powder Adjust amount to taste.
  • 1/4 teaspoon black pepper Freshly cracked pepper recommended.
  • 2 tablespoons all-purpose flour For gluten-free, use cornstarch.
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 1 cup whole milk Can substitute with cashew milk for vegan.
For Protein and Texture
  • 1 can navy beans Can substitute with Great Northern or cannellini beans.
  • 1 can chopped green chiles Adjust quantity for desired heat.
  • 1 cup corn (fresh or frozen) Use cooked corn for better flavor.
For Serving
  • 1/2 cup plain whole-milk Greek yogurt Can substitute with sour cream.
  • optional garnishes Fresh cilantro, diced avocado, and tortilla chips.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Add 1 chopped yellow onion and 1 diced green bell pepper. Cook for about 6 minutes until softened.
  2. Add 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Sauté for 2 minutes.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring to coat. Cook for 2 minutes.
  4. Slowly whisk in 4 cups of vegetable broth and 1 cup of whole milk. Bring to a gentle boil, stirring occasionally.
  5. Add in 1 can of drained navy beans, 1 can of diced green chiles, and 1 cup of corn. Stir gently, reduce heat, and let simmer for about 15 minutes.
  6. Mix ½ cup of hot soup into ½ cup of Greek yogurt to temper it. Return to the soup pot and stir well.
  7. Ladle soup into bowls and top with garnishes like cilantro, avocado, and tortilla chips. Serve hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Always temper your yogurt with hot soup before adding to prevent curdling. This soup is great for meal prep and can be frozen for up to 3 months.

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