Creamy White Bean Enchilada Soup is a warm and comforting bowl filled with tender white beans, a rich and smooth broth, and just the right touch of enchilada spices. It’s a lovely mix of creamy textures and bold, familiar flavors that make it feel like a cozy hug in a bowl.
I really like this soup because it’s one of those easy dishes that comes together without a lot of fuss but totally delivers on flavor. I often add a sprinkle of cheese and a little dollop of sour cream on top to make it extra special. Plus, the white beans give it a nice heartiness that keeps you full and satisfied.
Whenever I serve this soup, I like to pair it with some warm tortilla chips or fresh avocado slices for added crunch and freshness. It’s the perfect meal for chilly evenings when you want something simple yet tasty that feels like a little celebration in a bowl.
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans are great for their creamy texture and mild flavor. If you can’t find these, great northern beans work well too. Using canned makes this soup quick and easy.
Cheese & Creams: Cream cheese and sour cream add richness and smoothness. Greek yogurt can replace sour cream for a tangier, lighter option. Monterey Jack or mild cheddar melt nicely and bring gentle cheesiness.
Spices: Ground cumin, chili powder, and smoked paprika bring warmth and a little smoky depth. If you want more heat, add a pinch of cayenne or extra chili powder. Adjust spices to suit your taste.
Chicken: Cooked shredded chicken is optional but adds protein. For a vegetarian version, just leave it out or add extra beans and veggies.
How Do I Get the Soup Smooth but Still Chunky?
Partially pureeing the soup gives it a creamy texture while keeping some whole beans for bite. Here’s how:
- Use an immersion blender right in the pot and pulse a few times, blending half the soup but leaving bits whole.
- If you don’t have one, transfer half the soup to a blender, puree until smooth, then mix it back in.
- This technique thickens the broth without losing that fresh bean texture, making every spoonful interesting.
Be careful not to over-blend or the soup will turn too thick and lose its lovely contrast!
Equipment You’ll Need
- Large pot – I prefer a deep, wide pot to stir and cook the soup evenly without splashes. It’s perfect for simmering all ingredients together.
- Immersion blender or regular blender – An immersion blender is quick and easy for partial pureeing directly in the pot. A regular blender works too if you let the soup cool slightly before blending.
- Cutting board and sharp knife – For preparing the onion, garlic, and garnishes. Sharp tools make quick work of these prep steps.
- Measuring spoons and cups – To keep the spice and ingredient quantities accurate for balanced flavor.
- Soup ladle or large spoon – For serving and stirring the soup smoothly.
Flavor Variations & Add-Ins
- Proteins: Swap shredded chicken for cooked ground beef or chorizo for a different hearty flavor.
- Cheeses: Use pepper Jack or Oaxaca cheese instead of Monterey Jack for a spicy or stringy texture.
- Veggies: Add diced bell peppers, zucchini, or corn for extra color and crunch.
- Spices & Heat: Mix in a dash of hot sauce or cayenne pepper if you like extra spice, or add a squeeze of lime for brightness.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- 2 (15 oz) cans white beans (cannellini or navy), drained and rinsed
- 4 cups chicken broth or vegetable broth
- 1 (4 oz) can diced green chilies
- 1 cup frozen corn kernels
- 1 cup cooked shredded chicken (optional)
- ½ cup sour cream or plain Greek yogurt
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or mild cheddar cheese, plus extra for garnish
For Garnishing:
- Fresh cilantro, chopped
- Jalapeño slices
- Cooked crispy bacon bits
- Tortilla chips or strips (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and easy recipe perfect for any night when you want a warm, cheesy, and tasty meal ready fast.
Step-by-Step Instructions:
1. Cook the Onion and Spices:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Then add the minced garlic along with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir and cook for about 1 minute until the spices smell fragrant.
2. Simmer the Soup Base:
Add the drained white beans, diced green chilies, frozen corn, and broth to the pot. Bring everything to a gentle simmer and let it cook uncovered for about 10 to 15 minutes. This helps all the flavors come together nicely.
3. Blend for Creaminess:
Using an immersion blender, carefully blend part of the soup until creamy but still chunky. If you don’t have an immersion blender, scoop half the soup into a regular blender, puree until smooth, then pour it back into the pot. This gives your soup a creamy texture with some bean pieces remaining.
4. Add Cream Cheese, Sour Cream & Cheese:
Stir in the softened cream cheese, sour cream (or Greek yogurt), shredded cheese, and cooked chicken if using. Stir continually on low heat until the cheese melts fully and the soup becomes rich and creamy. Taste and adjust salt and pepper as needed.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with extra shredded cheese, a dollop of sour cream, crispy bacon bits, jalapeño slices, and fresh cilantro. For a little crunch, serve alongside tortilla chips or strips if you like.
This creamy white bean enchilada soup is perfect for cozy dinners, combining smooth textures with flavors that have a gentle spicy kick. Enjoy every comforting spoonful!
Can I Use Canned Beans Instead of Dry Beans?
Yes! Canned beans are perfect for this recipe and save time. Just be sure to rinse and drain them well to reduce excess sodium and improve the soup’s flavor.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the cooked shredded chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables like zucchini or bell peppers for added heartiness.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
Can I Freeze This Soup?
Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove for best results. Some texture changes may occur but the flavors remain delicious.
