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Creamy White Bean Enchilada Soup

A delightful and hearty creamy white bean enchilada soup that's quick to prepare, nourishing, and customizable for various dietary needs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cans white beans, drained and rinsed You can substitute with black or pinto beans.
  • 1 can diced green chiles
  • 1 cup corn (fresh, frozen, or canned)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can substitute with chicken broth.
Cream and Seasoning
  • 1 cup heavy cream or coconut cream For a lighter option, use milk or dairy-free alternatives.
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
  3. Stir in the cumin, chili powder, salt, and pepper. Cook for another minute to allow the spices to bloom.
Cooking
  1. Add the white beans, diced green chiles, corn, and vegetable broth to the pot. Stir well and bring it to a gentle boil.
  2. Reduce the heat and let the soup simmer for about 15 minutes.
Blending and Finishing
  1. Blend the soup using an immersion blender until it reaches your desired creaminess.
  2. Stir in the heavy cream or coconut cream and heat through for an additional 2-3 minutes.
Serving
  1. Ladle the soup into bowls and garnish with chopped cilantro before serving.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Allows substitutions and variations like adding more vegetables or adjusting spice levels.