Name: Creamy White Bean Enchilada Soup: Comfort in Every Spoonful
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil (can be replaced with avocado oil); 1 cup yellow onion, chopped (shallots work as a substitute); 1 cup green bell pepper, diced (can be replaced with red or yellow bell pepper); 3 cloves garlic, minced (can substitute with garlic powder); 1 teaspoon ground cumin (or ground coriander); 1 teaspoon kosher salt (adjust according to taste); 1 tablespoon chili powder (or taco seasoning); ½ teaspoon black pepper (white pepper can be used); ¼ cup all-purpose flour (or cornstarch slurry); 4 cups vegetable broth (or chicken broth); 1 cup whole milk (or cashew milk for dairy-free); 2 cans navy beans, drained (or Great Northern/cannellini beans); 1 cup chopped green chiles (or mild salsa); 1 cup fresh or frozen corn (optional for lower-carb version); 1 cup plain whole-milk Greek yogurt (or sour cream); fresh cilantro (optional garnish); diced avocado (optional garnish); tortilla chips (optional garnish)

As I stood in my kitchen, the rich aroma of sautéing onions and garlic wrapped around me like a warm hug. I couldn’t help but dream of a dish that would bring comfort on even the busiest of weeknights. Enter my Creamy White Bean Enchilada Soup, an effortless one-pot meal that transforms humble ingredients into a satisfying symphony of flavors. What I love most is that this vegetarian delight can be on the table in just 30 minutes—perfect for those chaotic evenings. Plus, it’s not just quick; it’s freezer-friendly, which means you can prepare a batch ahead of time and warm it up whenever you need a cozy meal. Are you ready to fill your kitchen with warm, inviting scents and treat yourself to a delightful bowl of soup? Let’s dive into this recipe!

Why is this soup a must-try?

Comforting warmth: Each spoonful of this Creamy White Bean Enchilada Soup wraps you in comforting deliciousness, making it the perfect meal for chilly nights.
Quick cooking: Ready in just 30 minutes, it’s ideal for busy weeknights or spontaneous gatherings.
Versatile ingredients: Tailor the soup with your favorite beans or veggies; it easily adapts to your pantry staples.
Freezer-friendly: Make a big batch and store individual portions for a quick warm-up whenever cravings strike!
Crowd-pleaser: Delight friends and family with its rich, satisfying flavors, ensuring it becomes a go-to favorite, just like my Chicken Enchiladas Sour or Thai Chicken Soup.

White Bean Enchilada Soup Ingredients

Get ready to create a delightful bowl of creamy goodness!

For the Soup Base

Extra-virgin olive oil – Creates a rich base for the soup; olive oil can be replaced with avocado oil for a unique twist.
Yellow onion – Adds sweetness and depth; shallots work well as a milder substitute.
Green bell pepper – Contributes a crunchy texture; feel free to swap for red or yellow bell peppers for added sweetness.
Garlic cloves – Intensifies the soup’s savory flavor; garlic powder is a handy substitute if you’re short on fresh.
Ground cumin – Adds an earthy warmth; ground coriander can provide a different yet delicious flavor profile.
Kosher salt – Enhances all the flavors; always adjust according to your taste preference.
Chili powder – Provides mild heat; for a unique twist, taco seasoning is an excellent alternative.
Black pepper – Adds a touch of pungency; use white pepper for a slightly milder taste.

For Thickening and Creaminess

All-purpose flour – Serves as a thickener; cornstarch slurry is a perfect gluten-free option if needed.
Vegetable broth – The essential liquid base for this soup; chicken broth can be used for a non-vegetarian option.
Whole milk – Provides creaminess; opt for cashew milk to make it dairy-free.

For the Main Ingredients

Navy beans – Loaded with protein and fiber; Great Northern or cannellini beans can be delightful substitutes.
Chopped green chiles – Offers a pleasant kick; mild salsa is a fantastic alternative if you prefer gentler heat.
Fresh or frozen corn – Adds sweetness and a pop of texture; skip it for a lower-carb version.

For Topping and Garnishing

Plain whole-milk Greek yogurt – Adds creaminess and tang; sour cream serves as an acceptable substitute.
Optional garnishes: Fresh cilantro, diced avocado, and tortilla chips enhance both flavor and texture, bringing your bowl to life!

Dive into this White Bean Enchilada Soup adventure, and let every ingredient lead you to a new level of comfort and joy!

Step‑by‑Step Instructions for White Bean Enchilada Soup

Step 1: Sauté the Vegetables
In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add one chopped yellow onion and one diced green bell pepper. Sauté for about 6 minutes, stirring occasionally, until the vegetables soften and become fragrant, their colors vibrant and inviting.

Step 2: Add Aromatics and Spices
Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Cook this mixture for around 2 minutes, allowing the spices to bloom and release their aromatic qualities, making your kitchen smell irresistible.

Step 3: Incorporate the Flour
Sprinkle in ¼ cup of all-purpose flour and mix thoroughly to combine it with the vegetables and spices. Cook this for 2-3 minutes, stirring constantly, ensuring the flour is evenly distributed and the raw taste is cooked out, leaving a rich base for your White Bean Enchilada Soup.

Step 4: Stir in Liquids
Gradually whisk in 4 cups of vegetable broth and 1 cup of whole milk, scraping up any browned bits from the bottom of the pot. Continue stirring until well mixed, ensuring a smooth consistency, with the mixture gradually thickening as it heats.

Step 5: Add Beans and Corn
Fold in 2 cans of drained navy beans, 1 cup of chopped green chiles, and 1 cup of fresh or frozen corn. Increase the heat to medium-high, bringing the soup to a gentle boil. Watch for bubbles and a slightly thickened appearance as the flavors begin to meld wonderfully.

Step 6: Simmer the Soup
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 15 minutes. Stir occasionally, allowing the flavors of the White Bean Enchilada Soup to deepen, and the texture to thicken until it reaches your desired consistency.

Step 7: Temper the Yogurt
In a separate bowl, mix 1 cup of plain whole-milk Greek yogurt with ½ cup of hot soup. Whisk vigorously to temper the yogurt and prevent curdling. This creamy blend will add an unparalleled smoothness to your soup once stirred back into the pot.

Step 8: Serve and Garnish
Ladle the Creamy White Bean Enchilada Soup into bowls and consider garnishing with fresh cilantro, diced avocado, or crushed tortilla chips for added flavor and texture. Enjoy the warmth and comfort in each delightful spoonful!

Expert Tips for White Bean Enchilada Soup

Tempering Yogurt: Always temper yogurt before adding it to the soup. This prevents curdling and ensures a creamy texture throughout your White Bean Enchilada Soup.
Avoid Lumps: Use a whisk when incorporating flour to mix it well with the other ingredients. This will help create a smooth and lump-free base for your soup.
Adjust Spice Level: Feel free to tweak the chili powder amount based on your taste. If you prefer extra heat, consider adding diced jalapeños for some kick!
Vegetable Choices: Customize the soup’s flavor by swapping out the green bell pepper for different colors. They not only add vibrancy but also varied sweetness to your dish.
Storage Tips: This soup is freezer-friendly! Make a big batch and store it in airtight containers. Just thaw and reheat whenever you crave a warm bowl of goodness.

How to Store and Freeze White Bean Enchilada Soup

Fridge: Store the soup in an airtight container for up to 4 days. Make sure it cools completely before sealing to preserve freshness.

Freezer: You can freeze White Bean Enchilada Soup for up to 3 months. Allow the soup to cool fully before pouring it into freezer-safe containers or bags, ensuring you remove excess air.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over medium heat until warmed through. Stir periodically to ensure even heating.

Portion Control: For convenience, consider freezing the soup in individual portions. This way, you can easily grab a satisfying meal whenever cravings strike!

What to Serve with Creamy White Bean Enchilada Soup

Picture yourself enjoying a warm bowl of soup, complemented by a symphony of delicious sides that take dinner to the next level!

Tortilla Chips: These crispy delights add a satisfying crunch and are perfect for dipping, enhancing the creamy soup’s texture.
Fresh Guacamole: The rich, creamy avocado dip brings a contrasting flavor and a dose of healthy fats, making each bite delightful.
Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette brightens up your meal and adds a refreshing crunch.
Cornbread Muffins: Their slightly sweet, moist texture pairs wonderfully with the savory soup, making for a comforting combo that feels like home.
Sour Cream or Greek Yogurt: A dollop of tangy sour cream or yogurt on top adds creaminess, balancing the flavors while enhancing the richness of the dish.
Chilled White Wine: A crisp, chilled white wine such as Sauvignon Blanc or a light Pinot Grigio elevates the meal, offering a refreshing sip between bites.

Each pairing brings its own unique sense of texture and flavor, transforming your Creamy White Bean Enchilada Soup into an unforgettable dining experience!

White Bean Enchilada Soup Variations

Feel free to get creative and customize this delicious soup to suit your taste and dietary needs!

Dairy-Free: Substitute whole milk with cashew milk for a creamy and plant-based alternative. Your taste buds will thank you!
Spicy Kick: Add fresh jalapeños or a drizzle of hot sauce for an extra layer of heat and flavor. Spice things up according to your cravings!
Bean Swap: Use black beans instead of navy beans for a richer flavor and a different texture experience. The choice is all yours!
Veggie Boost: Enhance the soup with additional vegetables like zucchini or spinach for added nutrition and a burst of color. Nature’s bounty awaits!
Thicker Texture: Increase the flour for a thicker consistency, or blend a portion of the soup for a creamy variation without losing any flavor. The magic is in your hands!
Savory Chicken Option: Add cooked chicken or turkey for a heartier meal and to increase your protein intake. This boost transforms it into a satisfying feast!
Corn Alternatives: Omit the corn for a lower-carb soup or replace it with black olives for a delightful twist. Feel free to experiment!
Garnish Extravaganza: Elevate your serving experience with creative toppings like crispy tortilla strips, fresh avocado, or a dollop of guacamole, turning every bowl into a gourmet delight.

If you enjoy engaging with different flavors, you might also love trying my Vanilla Bean Brown or Mexican Beef Soup for more culinary adventures along the same lines!

Make Ahead Options

This Creamy White Bean Enchilada Soup is a fantastic option for meal prep, allowing you to streamline your weeknight cooking. You can chop the vegetables and sauté them up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, you can fully prepare the soup and refrigerate it for up to 3 days, just be sure to let it cool completely before sealing. To maintain its creamy texture, store the yogurt separately and stir it in just before serving. When you’re ready to enjoy your delicious soup, simply reheat it in a pot over medium heat until warmed through, and savor the comforting flavors you made ahead!

Creamy White Bean Enchilada Soup Recipe FAQs

How do I select ripe ingredients for this soup?
Absolutely! When choosing onions and bell peppers, look for firm ones without any dark spots or blemishes. A high-quality bell pepper should have a shiny skin and feel heavy for its size, indicating juiciness. For the garlic, choose bulbs that are dry with tight, unblemished skin. This ensures you get the best flavor possible for your Creamy White Bean Enchilada Soup.

What’s the best way to store leftovers?
Very! To store your leftover soup, transfer it to an airtight container once it cools completely. You can keep it in the refrigerator for up to 4 days. Make sure to label with the date to keep track of its freshness. When you’re ready to enjoy it, simply reheat on the stovetop until warm, stirring occasionally.

Can I freeze this soup for later use?
Of course! Freezing is a great option for this soup. Allow the Creamy White Bean Enchilada Soup to cool completely before you store it in freezer-safe containers or bags. Be sure to remove as much air as possible to avoid freezer burn. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat on medium heat until piping hot, stirring as needed.

What if my soup turns out too thick when finished?
Sometimes it happens! If you find your soup is thicker than you’d like, simply add a bit more vegetable broth or water, one ladle at a time, over low heat. Stir well to incorporate until you reach your desired consistency. Remember, the soup is meant to have a creamy texture, but it should still be pourable.

Are there any dietary considerations I should keep in mind?
Absolutely! This Creamy White Bean Enchilada Soup is vegetarian-friendly, and you can easily make it dairy-free or gluten-free by substituting the milk with cashew milk and using cornstarch instead of flour. Always be mindful of any bean varieties you choose, especially if someone has an allergy. For pet health, it’s best to avoid giving any human food seasoning (like onion or garlic) to pets.

What’s the best way to adjust the spice level?
Very easy! If you like more heat, you can increase the amount of chili powder or add fresh diced jalapeños to the sauteed veggies at the beginning. For a milder version, consider reducing the chili powder or using a mild salsa instead of green chiles. Customizing the spice level allows everyone to enjoy their own perfect bowl of comfort!