Creamy White Bean Enchilada Soup is a comforting bowl packed with tender white beans, a gentle creaminess, and just the right touch of enchilada flavor that gives it a little bit of a kick. It’s warm, hearty, and creamy without being too heavy, making it perfect for any day you want something filling but not too complicated.
I love making this soup when I need something quick but satisfying. The best part is how the beans add a nice, smooth texture and keep you full, while the enchilada sauce brings in a friendly, smoky flavor. I usually add a little extra cheese on top because who can resist melted cheese on soup? It’s a nice way to make any day feel a bit special.
When I serve this soup, I like pairing it with some crunchy tortilla chips or a simple side salad for a little balance. It’s also great for meal prep because it tastes even better the next day after the flavors have had time to mingle. This soup always feels like a warm hug in a bowl, especially on chilly evenings or whenever I just want a simple, cozy meal.
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans give a creamy texture and mild flavor. If you don’t have these, great northern beans or even chickpeas work well too.
Green Enchilada Sauce: This is the heart of the flavor. You can find it ready-made or make your own if you prefer. If you want a milder soup, use less, or choose a mild green salsa.
Chicken: For a vegetarian version, leave out the chicken and add extra beans or a can of corn for texture. Using shredded rotisserie chicken is a quick shortcut if you want to save time.
Milk or Heavy Cream: Adds creaminess to the soup. Use coconut milk or cashew cream for a dairy-free option.
Cheese: Monterey Jack or mozzarella melts nicely without overpowering the soup. Feel free to try pepper jack if you want a bit of spice.
How Do You Achieve a Perfectly Creamy Soup Texture?
The secret to this soup’s creaminess lies in blending just part of the soup. Here’s how I do it:
- Use an immersion blender to gently puree half the soup in the pot, leaving some beans and chicken whole for texture.
- If you don’t have an immersion blender, blend half the soup in a regular blender, then add it back to the pot.
- This creates a smooth, creamy base while still giving you some hearty chunks in every bite.
- After blending, stir in the milk or cream and cheese off the heat to avoid curdling.
Taking these steps helps balance creaminess with a nice bite and keeps the soup cozy and rich without being too thick or heavy.
Equipment You’ll Need
- Large soup pot – I prefer this because it heats evenly and gives enough room to stir all ingredients comfortably.
- Immersion blender or regular blender – makes it easy to blend part of the soup for a smooth texture.
- Measuring spoons and cups – ensures your spices and liquids are just right, making cooking easier and more accurate.
- Wooden spoon or spatula – great for stirring without scratching your pot, and it’s gentle on non-stick surfaces.
Flavor Variations & Add-Ins
- Protein options: Add cooked shrimp or crumbled chorizo for extra flavor and substance.
- Cheese swaps: Use pepper jack or queso fresco to vary the spice and creaminess profile.
- Veggie add-ins: Stir in roasted corn, chopped bell peppers, or diced tomatoes for more color and texture.
- Spice it up: Add a pinch of cayenne pepper or hot sauce if you like your soup with more heat.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 3 cups cooked chicken breast, shredded (optional, or add more beans for vegetarian)
- 2 (15-ounce) cans white beans, drained and rinsed (cannellini or navy beans)
- 4 cups chicken or vegetable broth
- 1 (10-ounce) can green enchilada sauce
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- ½ cup shredded Monterey Jack or mozzarella cheese, plus more for garnish
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time and about 20 minutes cooking time. You’ll start by sautéing the veggies and spices, then simmering the soup to bring the flavors together, and finishing with a quick blend and cheese melt. Overall, it’s a speedy recipe great for weeknights!
Step-by-Step Instructions:
1. Sauté Onions and Spices:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring often, until soft and translucent, about 4-5 minutes. Add minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for 1-2 minutes until fragrant.
2. Add Chicken and Beans:
Stir in shredded chicken and drained white beans, mixing well to combine everything evenly.
3. Pour in Broth and Enchilada Sauce:
Add the chicken or vegetable broth and the can of green enchilada sauce. Stir to combine all ingredients thoroughly.
4. Simmer Soup:
Bring the soup to a gentle boil. Then lower the heat and let it simmer uncovered for about 15 minutes to allow the flavors to blend nicely.
5. Blend Partially for Creaminess:
Use an immersion blender to blend about half the soup directly in the pot. This will create a creamy texture while still leaving some chunks for heartiness. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree until smooth, then return it to the pot.
6. Add Milk and Cheese:
Stir in the milk or heavy cream and shredded cheese until the cheese melts completely, giving your soup a lovely creamy finish. Heat gently without boiling after adding the dairy.
7. Season and Serve:
Taste the soup and add salt and pepper if needed. Serve hot in bowls, topped with fresh cilantro leaves, extra shredded cheese, and tortilla chips either on the side or crumbled on top for a nice crunch.
Enjoy your warm and comforting creamy white bean enchilada soup!
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the chicken and add extra white beans or some corn for added texture and protein. Use vegetable broth to keep it fully vegetarian.
Can I Use Canned Beans Straight from the Can?
Yes, just be sure to drain and rinse them well to reduce excess sodium and improve flavor.
How Do I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
You can! Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove to keep the creaminess intact.