Name: Creamy White Bean Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
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 if making 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

Description

Creamy White Bean Enchilada Soup is a hearty and flavorful vegetarian soup featuring white beans, green chiles, corn, and aromatic spices. Ready in just 30 minutes, this comforting soup is perfect for an easy weeknight dinner or meal prep. It’s freezer-friendly and can be customized to be dairy-free or vegan with simple substitutions.

Ingredients

Soup Base

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 if making vegan/dairy free)

Beans and Vegetables

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 Ingredients and Garnishes

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

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Instructions

Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and green bell pepper, and cook 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 the spices become aromatic.
Add Flour and Liquids: Sprinkle the all-purpose flour over the onion mixture and stir well to combine. Cook for 2 full minutes to eliminate the raw flour taste. Slowly whisk in the vegetable broth and whole milk, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
Add Beans, Chiles, and Corn: Stir in the chopped green chiles, rinsed white beans, and corn. Increase heat to medium-high and bring the soup to a gentle boil. Then reduce the heat to a low simmer and let cook uncovered for 15 minutes to thicken slightly.
Temper and Add Yogurt: Place the Greek yogurt in a small bowl and add about 1/2 cup of the hot soup. Mix to combine; this tempering process stabilizes the yogurt so it won’t curdle when added to the hot soup. Slowly pour the yogurt mixture back into the soup and stir well.
Serve and Garnish: Ladle the soup into bowls and optionally add an extra dollop of yogurt or sour cream for creaminess. Garnish with fresh cilantro, diced avocado, and tortilla chips as desired. Serve hot.

Notes

Store: Keep soup in an airtight container in the refrigerator for up to 4 days.
Freeze: After cooling to room temperature, transfer soup to a zip-top freezer bag and freeze flat for up to 3 months.
Reheat: Reheat on the stovetop over medium heat until warmed through or microwave individual portions in 30-second intervals, stirring in between.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired