There’s something truly heartwarming about a bowl of soup simmering on the stove, and when the weather gets chilly, I often find myself reaching for this Creamy White Bean Enchilada Soup. The first time I whipped it up, the kitchen filled with the intoxicating aroma of sautéed garlic and spices, instantly transporting me to a cozy gathering around the table.
This recipe emerged from a desire to escape the mundane routine of takeout meals and embrace homemade comfort food that’s both simple and bursting with flavor. You won’t believe how creamy and satisfying a blend of white beans, fresh veggies, and zesty chiles can be, all ready in just 30 minutes!
Perfect for busy weeknights or laid-back weekends with friends, this soup is not just a meal—it’s an experience. Plus, its versatility means you can customize it with your favorite toppings, making each bowl feel personal and special. Grab your favorite pot, and let’s dive into a dish that’s sure to become a staple in your kitchen!
Why is White Bean Enchilada Soup so comforting?
Homemade warmth: There’s nothing quite like a bowl of soup to wrap you in comfort, especially on chilly nights.
Speedy preparation: With just 30 minutes from start to finish, you can savor homemade goodness without spending hours in the kitchen.
Flavor-packed goodness: The harmonious blend of spices and creamy texture makes every spoonful a delight.
Customizable options: Dress it up with toppings like avocado or tortilla chips to suit your personal taste.
Crowd-pleaser: Whether it’s a family dinner or a cozy night in with friends, this soup is sure to impress everyone at the table!
White Bean Enchilada Soup Ingredients
For the Soup
- Extra-virgin olive oil – this adds a rich depth of flavor to your base.
- Yellow onion – finely chopped for a sweet aroma when sautéed.
- Green bell pepper – offers a mild crunch and vibrant color.
- Garlic cloves – minced for an aromatic kick in the soup.
- Ground cumin – brings a warm, earthy note to the flavor profile.
- Kosher salt – essential for enhancing all the other ingredients.
- Chili powder – adds a touch of warmth and spice that energizes the dish.
- Black pepper – for a gentle heat that compliments the soup beautifully.
- All-purpose flour – helps thicken the soup for a creamy texture.
- Vegetable broth – the base that brings all the flavors together; use low-sodium for less salt.
- Whole milk – adds creaminess to the soup, making it luscious and satisfying.
- Navy beans – packed with protein and fiber, these are the star of your White Bean Enchilada Soup.
- Chopped green chiles – provide a mild heat and depth of flavor.
- Fresh or frozen/thawed corn – adds sweetness and texture to each bowl.
- Plain whole-milk Greek yogurt – for a creamy garnish that balances the spices.
Optional Garnishes
- Fresh cilantro – sprinkle on top for a burst of freshness.
- Diced avocado – creamy, smooth, and adds richness to each bite.
- Tortilla chips – for crunch and extra flavor, perfect for dipping!
How to Make White Bean Enchilada Soup
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Heat Oil: Begin by warming the olive oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and green bell pepper, then cook for about 6 minutes until they’re softened and fragrant.
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Add Aromatics: Toss in the minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Sauté for an additional 2 minutes to let those delightful aromas fill your kitchen!
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Incorporate Flour: Sprinkle the all-purpose flour over the onion mixture, stirring well to combine. Cook for 2 full minutes to eliminate the raw flour taste, ensuring a velvety soup.
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Whisk in Liquids: Gradually whisk in the vegetable broth and whole milk, using a wooden spoon to scrape any browned bits from the pot’s bottom, which adds fantastic flavor to the soup.
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Simmer: Stir in the chopped green chiles, navy beans, and corn. Increase the heat to medium-high until the soup comes to a gentle boil. Once boiling, reduce the heat and let it gently simmer for 15 minutes, uncovered, until slightly thickened.
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Mix Yogurt: In a small bowl, combine the Greek yogurt with 1/2 cup of hot soup, stirring to combine. Pour this creamy mixture back into the pot, stirring well to incorporate.
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Serve: Ladle the soup into bowls, and for extra creaminess, stir in an extra dollop of yogurt or sour cream into each serving. Finish with your choice of garnishes like fresh cilantro or diced avocado!
Optional: Add a sprinkle of smoked paprika for a smoky touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze White Bean Enchilada Soup
Fridge: Store leftover soup in an airtight container for up to 3 days. It’s best to refrigerate the soup without garnishes to maintain texture.
Freezer: For longer storage, freeze the soup in portion-sized containers for up to 3 months. Make sure to leave some space in the container for expansion.
Reheating: Thaw frozen soup in the fridge overnight. Reheat on the stove over low heat, stirring frequently until warmed through. Add a splash of broth or milk if it appears too thick.
Garnishes: Add fresh garnishes like cilantro and avocado just before serving, as they are best enjoyed fresh!
Expert Tips for White Bean Enchilada Soup
- Use Fresh Ingredients: Fresh garlic and veggies enhance the soup’s flavor dramatically. Don’t settle for canned when you can use fresh!
- Proper Flour Cooking: Ensure you cook the flour long enough to eliminate the raw taste; about 2 minutes will do. This step is essential for a deliciously creamy texture.
- Adjust Thickness: If you prefer a thicker soup, let it simmer a little longer. If it gets too thick, add a splash of broth or water to reach your desired consistency.
- Customizable Heat: Control the spice level by adjusting the amount of chili powder or swapping in different types of peppers. Your White Bean Enchilada Soup should reflect your taste!
- Garnish to Perfection: Elevate each bowl with garnishes like fresh cilantro, avocado, and tortilla chips for added texture and flavor. Enjoy every spoonful!
White Bean Enchilada Soup Variations
Feel free to make this recipe your own with these delightful variations that will elevate your dining experience!
- Dairy-Free: Substitute Greek yogurt with coconut yogurt and use almond or oat milk for a creamy consistency without the dairy.
- Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce for those who crave extra heat; it adds a gorgeous zing!
- Protein Boost: Mix in shredded rotisserie chicken or cooked ground turkey for an added protein punch and a heartier meal.
- Vegetable Medley: Enhance the nutrition by adding chopped zucchini, spinach, or kale to the simmering pot; it’s a delicious way to sneak in extra veggies!
- Gluten-Free: Swap all-purpose flour with cornstarch or a gluten-free flour blend to keep the soup thick and creamy while keeping it gluten-free.
- Herb Infusion: Add fresh herbs like cilantro or parsley during the last minutes of cooking to brighten the flavors and give your dish an aromatic twist.
- Smoky Flavor: Introduce a teaspoon of smoked paprika or chipotle powder for a rich, smoky flavor that pairs beautifully with the beans and spices.
- Creamy Dream: Replace the whole milk with equally creamy cashew cream for a nutty taste that’s perfect for vegan options!
Each variation is a chance to experiment and create a dish that reflects your personal taste—enjoy the journey of making this soup uniquely yours!
Make Ahead Options
These White Bean Enchilada Soup ingredients are perfect for meal prep enthusiasts! You can chop all your vegetables (onion, bell pepper, and garlic) up to 24 hours in advance and store them in an airtight container in the refrigerator to save time. Additionally, you can combine the spices (cumin, chili powder, salt, and black pepper) in a small bowl and keep them handy. When it’s time to cook, simply follow the directions starting from step 1, adding your prepped ingredients into the pot. To maintain quality, ensure you reheat the soup gently on the stove, stirring frequently, to retain that creamy texture. Your homemade soup will taste just as delicious and comforting, ready to warm your hearth at a moment’s notice!
What to Serve with White Bean Enchilada Soup?
Cozy up your meal with enticing sides that perfectly complement this flavorful soup.
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Crispy Tortilla Chips: Their crunch adds a delightful contrast to the creamy soup, perfect for dipping and scooping!
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Fresh Garden Salad: A light salad with mixed greens, tomatoes, and a zesty vinaigrette balances the rich flavors, refreshing your palate with each bite. Pair it with slices of avocado for extra creaminess.
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Mexican Street Corn: This sweet and savory dish topped with cotija cheese and lime enhances the corn’s flavor in the soup, creating a delightful harmony.
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Spanish Rice: Fluffy rice seasoned with spices rounds out the meal beautifully, serving as a hearty base to soak up the delicious broth.
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Guacamole: Silky smooth and rich, this classic dip adds an extra layer of flavor that beautifully complements the soup’s zestiness.
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Margaritas: Elevate your dining experience with a citrusy margarita; its refreshing taste pairs wonderfully with the soup’s creamy texture.
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Churros: For a delightful dessert, serve warm churros with a side of chocolate sauce—a sweet finish to a savory meal!
White Bean Enchilada Soup Recipe FAQs
How do I choose the best beans for my White Bean Enchilada Soup?
Absolutely! For the best flavor and texture, go for high-quality navy beans, either canned or dried. If using dried beans, make sure to soak them overnight and cook them until tender before adding them to the soup. Canned beans are a great time-saver; just rinse and drain them thoroughly to remove excess sodium.
How should I store leftovers of my White Bean Enchilada Soup?
For sure! Store leftover soup in airtight containers in the fridge for up to 3 days. To maintain freshness, avoid storing garnishes like avocado or cilantro with the soup. Simply add those just before serving!
Can I freeze White Bean Enchilada Soup?
Yes, absolutely! To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth or milk as needed.
What if my soup turns out too thick?
Very understandable! If you find your White Bean Enchilada Soup is thicker than you’d like, simply add a little vegetable broth or water, stirring until it reaches your preferred consistency. You can also return it to the heat, stirring frequently for a quick fix. Just be sure to check the seasoning afterward and adjust if needed!
Are there any dietary considerations for White Bean Enchilada Soup?
Definitely! This soup is great for vegetarians and can easily be made vegan by substituting the whole milk with plant-based milk and the Greek yogurt with a dairy-free alternative. Always check for allergies related to specific spices or ingredients, like the green chiles, to ensure everyone can enjoy this delicious meal.
What are some common troubleshooting tips for my soup?
If your soup ends up too salty, add a sliced potato while it simmers; it will absorb some of the saltiness. If it’s too bland, a touch more cumin or chili powder can enhance the flavors nicely. Remember, cooking is all about adjusting flavors to your personal taste, so don’t hesitate to experiment!
Delicious White Bean Enchilada Soup for Cozy Nights
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and green bell pepper, cooking for about 6 minutes until softened.
- Add minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Sauté for 2 minutes.
- Sprinkle the flour over the mixture, stirring. Cook for 2 minutes to eliminate raw flavor.
- Gradually whisk in vegetable broth and whole milk, scraping any browned bits from the pot.
- Stir in chopped green chiles, navy beans, and corn. Increase heat to medium-high until boiling. Then reduce heat and simmer for 15 minutes.
- In a small bowl, mix Greek yogurt with 1/2 cup of the hot soup, then stir this back into the pot.
- Ladle soup into bowls and garnish with cilantro, avocado, and tortilla chips.