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–+ servings
White Bean Enchilada Soup

Creamy White Bean Enchilada Soup Ready in 30 Minutes

This Creamy White Bean Enchilada Soup is a quick, vegetarian delight packed with protein and flavor, perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil can substitute with any neutral oil
  • 1 medium yellow onion provides sweetness and depth; use shallots for a milder flavor
  • 1 medium green bell pepper adds crunch and slightly sweet flavor; substitute with red or yellow bell pepper for a sweeter profile
  • 3 cloves garlic minced fresh garlic is best—avoid garlic powder for this recipe
  • 1 teaspoon ground cumin can substitute with taco seasoning for a different spice blend
  • 1 teaspoon kosher salt adjust based on dietary restrictions
  • 1 teaspoon chili powder provides heat and flavor complexity; can substitute with chipotle powder for smokiness
  • 1 teaspoon black pepper white pepper can be used for a subtler flavor
For Thickening
  • 2 tablespoons all-purpose flour use cornstarch slurry as a gluten-free alternative
For the Liquid
  • 4 cups vegetable broth chicken broth is a suitable non-vegetarian substitute
  • 1 cup whole milk replace with cashew milk for a vegan option
For the Filling
  • 2 cans navy beans drained; main protein source, offering creaminess; substitute with Great Northern or cannellini beans
  • 1 can chopped green chiles contributes spice and flavor; fresh diced peppers can be substituted
  • 1 cup corn fresh or frozen; adds sweetness and texture; skip or replace with diced zucchini for a lower-carb option
For Garnishing
  • 1 cup plain Greek yogurt provides creaminess and tang; substitute with sour cream or omit for a dairy-free version
  • optional garnishes fresh cilantro, diced avocado, tortilla chips—offers add-ons for texture and flavor

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Swirl the oil to coat the bottom of the pot.
  2. Add the diced onion and green bell pepper to the pot. Sauté them for about 6 minutes until the vegetables are softened and the onion is translucent.
  3. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, and a pinch of kosher salt and black pepper. Cook for another 2 minutes.
  4. Sprinkle in 2 tablespoons of all-purpose flour and stir well to coat the vegetables. Continue to cook for about 2 minutes.
  5. Gradually whisk in 4 cups of vegetable broth and 1 cup of whole milk, stirring constantly to prevent clumps.
  6. Add 2 cans of drained navy beans, 1 can of chopped green chiles, and 1 cup of corn to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes.
  7. In a separate bowl, take 1 cup of plain Greek yogurt and mix it with 1/2 cup of the hot soup. Stir the tempered yogurt mixture back into the soup until fully incorporated.
  8. Once everything is blended and creamy, ladle the soup into bowls while it's still hot. Garnish each bowl and enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

This soup is freezer-friendly; allow it to cool completely before storing in airtight containers for up to 3 months.

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