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