Creamy White Bean Enchilada Soup is a cozy bowl full of gentle warmth and comforting flavors. It blends tender white beans with a rich, smooth creamy base and a hint of enchilada spices that give it just the right kick. The soup’s thick texture makes it perfect for chilly evenings when you want something soothing but a little exciting.
I love how this soup feels like a big hug in a bowl. The white beans add a nice creaminess without being too heavy, and the enchilada seasoning adds a familiar Southwestern taste that’s both tasty and satisfying. I usually make a big pot because everyone in my family asks for seconds—and even thirds on some days!
One of my favorite ways to serve this soup is topped with a sprinkle of shredded cheese, a dollop of sour cream, and some fresh chopped cilantro or green onions. It feels just right paired with crunchy tortilla chips or a warm slice of corn bread. If you’re looking for a simple comfort meal that doesn’t take forever to make, this one is a permanent favorite in my kitchen.
Key Ingredients & Substitutions
White Beans: Cannellini or Great Northern beans work great here. They give the soup a creamy texture and mild flavor. If you don’t have canned beans, cooked dry beans are perfect too.
Salsa Verde or Green Enchilada Sauce: This adds authentic tangy and mildly spicy notes. You can substitute with mild salsa or tomatillo sauce if needed.
Chicken (optional): Shredded cooked chicken adds protein but feel free to skip it for a vegetarian version or swap for cooked shredded turkey.
Heavy Cream or Sour Cream: These add richness and smoothness. Greek yogurt can be a lighter substitute but add it off the heat to prevent curdling.
How Do You Get the Soup Creamy Without Losing Texture?
The secret is blending only half of the soup with an immersion blender or in a regular blender, then mixing it back. This keeps some beans whole for texture while making the broth silky and thick.
- Remove half the soup to a blender, puree until smooth, and pour it back in.
- Or carefully use an immersion blender right in the pot, blending only part of the soup.
- This step gives creaminess without making the soup totally smooth or mushy.
Also, add the cream or sour cream at the end over low heat to keep the texture rich and smooth without curdling.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and handles soup without sticking.
- Immersion blender or regular blender – makes blending part of the soup easy and smooth.
- Measuring cups and spoons – keeps your ingredients just right and helps with consistency.
- Knife and cutting board – for chopping onions, garlic, tomatoes, and cilantro safely and quickly.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or chorizo for a different protein twist, great for a heartier meal.
- Add diced zucchini, corn, or bell peppers for extra veggies, which add color and crunch.
- Use shredded Monterey Jack, pepper jack, or queso fresco cheese for varied cheesy flavors and textures.
- Sprinkle a pinch of smoked paprika or cumin on top before serving to intensify the smoky flavor.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional for mild heat)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or Great Northern beans)
- 2 cups cooked shredded chicken (optional, can omit for vegetarian version)
- 1 can (4 oz) diced green chilies
- 1 cup salsa verde or green enchilada sauce
- 1/2 cup heavy cream or sour cream (to add creaminess)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1 medium tomato, diced
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 25 minutes to cook, making a total of about 35 minutes. It’s quick enough for a weeknight but hearty enough to satisfy a hungry crowd.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and jalapeño, cooking for 1 more minute until fragrant.
2. Add the Spices:
Sprinkle cumin, chili powder, and dried oregano over the onions and garlic. Stir well and cook the spices for about 30 seconds to bring out their flavors.
3. Combine Broth, Beans, and More:
Pour in the chicken broth, drained white beans, shredded chicken (if using), diced green chilies, and salsa verde or green enchilada sauce. Stir everything together gently.
4. Simmer the Soup:
Bring the mixture to a boil. Then reduce heat to low and simmer uncovered for about 15-20 minutes so all the flavors blend nicely together.
5. Make It Creamy:
Using an immersion blender, carefully puree about half of the soup directly in the pot. This makes the soup creamy while keeping some beans whole for texture. If you don’t have an immersion blender, blend half the soup in a regular blender and then return it to the pot.
6. Finish and Season:
Stir in the heavy cream or sour cream for added richness. Season with salt and pepper to taste. Warm the soup gently but avoid boiling after adding the cream.
7. Serve and Garnish:
Ladle the soup into bowls. Top each serving with diced tomato, shredded cheese, and chopped fresh cilantro. Add a squeeze of lime and tortilla chips or warm cornbread on the side if you like.
Can I Use Canned Beans Straight from the Can?
Yes! Just be sure to drain and rinse the beans well to remove excess sodium and any canning liquid for the best flavor and texture.
How Can I Make This Soup Vegetarian?
Simply omit the shredded chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like corn or bell peppers for more heartiness.
Can I Freeze Leftover Soup?
Absolutely! Freeze cooled soup in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
What Is the Best Way to Adjust the Heat Level?
Control the spice by adding or skipping the jalapeño and choosing mild or hot salsa verde/enchilada sauce. You can always add hot sauce at the table if you want more kick!
