Name: Creamy White Bean Chicken Enchilada Soup Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 1 jalapeno, seeded and diced; 1 small green bell pepper, very finely diced (about ½ cup); ½ cup finely diced cilantro; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon garlic powder; ½ teaspoon oregano; 1 cup red enchilada sauce (such as Siete or Hatch); 4 cups low sodium chicken broth; 1 (15 ounce) can cannellini white beans, rinsed and drained; 1 pound boneless skinless chicken thighs; ½ teaspoon salt, plus more to taste; Freshly ground black pepper; 1 (15 ounce) can cannellini white beans, rinsed and drained; ½ cup water or chicken broth; ¾ cup frozen corn; 1 medium lime, juiced; ¼ cup fresh, chopped cilantro; Tortilla strips or chips; Extra cilantro; Avocado slices; Jalapeno slices; Extra lime wedges

If you’re searching for a warm, comforting, and utterly delicious recipe that’s also packed with protein and flavor, you’re going to want to make my Creamy White Bean Chicken Enchilada Soup Recipe. I absolutely love this soup because it hits all the right notes — creamy texture without any cream, hearty chicken, and that subtle enchilada kick that makes it feel special and cozy at the same time. Trust me, once you try this, it’ll probably become one of your go-to soups for dinner or even meal prep.

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Why You’ll Love This Recipe

Naturally Creamy: I discovered blending white beans into the soup adds richness without any dairy – so it feels indulgent but lighter.
Simple Ingredients: You’ll find everything you need is easy to find and doesn’t require any fancy specialty items.
Flavor Packed: The blend of spices and enchilada sauce gives it a subtle smoky warmth that’s just the right amount of spicy.
Family Friendly: This recipe has won over picky eaters at my house, making it a weeknight winner.

The image shows three white bowls filled with a thick orange soup with visible white beans, corn, and pieces of shredded chicken. Each bowl is topped with green sliced avocado, dark green rings of jalapeño, light yellow tortilla strips, and a wedge of lime with black pepper sprinkled on top. Fresh green cilantro leaves are scattered over the soup and around the bowls. One bowl has a spoon resting inside it on a small light wood board. The bowls sit on a white marbled surface with a beige cloth on the right side and a small white bowl with extra tortilla strips above. A small green bowl with cilantro and lime wedges is on the left, next to a knife. photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken soup, healthy enchilada soup, easy chicken soup recipes, comforting winter soups

Ingredients You’ll Need

The magic of this Creamy White Bean Chicken Enchilada Soup Recipe is all about the combination of fresh veggies, spices, and those canned staples like beans and enchilada sauce. Here’s a quick primer on why these work beautifully together.

Flat lay of a small bowl of olive oil, one medium chopped white onion, one diced jalapeno pepper, a small pile of finely diced green bell pepper, a small bunch of fresh cilantro leaves, three peeled garlic cloves, small heaps of ground cumin, coriander, turmeric, garlic powder, and oregano, a ramekin of bright red enchilada sauce, a cup of chicken broth in a clear glass, two cans of rinsed white cannellini beans spilling some beans beside the cans, raw boneless skinless chicken thighs neatly arranged, a small bowl of frozen corn, one halved medium lime, sliced avocado pieces, a few jalapeno slices, extra lime wedges, and a handful of tortilla strips, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken soup, healthy enchilada soup, easy chicken soup recipes, comforting winter soups

Olive oil: Great for sautéing and adds a subtle fruity flavor that enhances the veggies.
White onion: Provides a gentle sweetness once softened; don’t skip it!
Jalapeño: Adds just enough heat; you can adjust the amount or seed it completely for more mildness.
Green bell pepper: Finely diced for that fresh crunch and color contrast that brightens the soup.
Cilantro: Two rounds here — one for cooking and one fresh to stir in for brightness at the end.
Garlic: Minced for a punch of savory depth.
Spices (cumin, ground coriander, turmeric, garlic powder, oregano): These create the warm earthy base that’s so essential to enchilada flavor.
Red enchilada sauce: I love using Siete or Hatch brands for authentic flavor; it’s the soul of this soup.
Chicken broth: Low sodium lets you control the saltiness perfectly.
Cannellini white beans: Used twice—once whole and once blended to achieve that creamy texture without dairy.
Boneless skinless chicken thighs: Tender and juicy, they shred beautifully in the soup.
Salt and pepper: Essential for seasoning to taste throughout.
Frozen corn: Adds a sweet pop and beautiful color contrast in the final mix.
Lime juice: Brightens up flavors right before serving, balancing the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I really enjoy about this Creamy White Bean Chicken Enchilada Soup Recipe is just how easy it is to tweak. Whether you want to swap ingredients due to diet or just change up the flavor a bit, the base recipe lends itself beautifully to personalization.

Spice level: I sometimes add extra jalapeño or a dash of chipotle powder to really crank up the heat, and my family loves it.
Chicken choice: You can absolutely use chicken breasts if that’s what you have on hand — they’ll shred a little drier but still delicious.
Vegetarian version: I’ve replaced chicken broth with vegetable broth and added extra beans and some cooked quinoa to keep it hearty and satisfying.
Dairy twist: For a richer finish, swirl in some sour cream or Greek yogurt just before serving — it’s an indulgence every now and then!

How to Make Creamy White Bean Chicken Enchilada Soup Recipe

Step 1: Sauté Your Base Veggies and Aromatics

Start by heating olive oil in a large Dutch oven or soup pot over medium-high heat. Toss in your chopped onion, diced jalapeño, green bell pepper, cilantro, and minced garlic. Stir these frequently and cook until the onions are translucent, usually about 2-4 minutes. This step builds the foundation of your soup’s flavor, so be patient and don’t rush — those softened veggies make a huge difference!

Step 2: Spice It Up Then Add Liquids and Chicken

Turn the heat down to low and sprinkle in all your spices along with salt and pepper. Stir constantly for about 20 seconds to toast the spices slightly — this unlocks their full aroma. Next, add your red enchilada sauce, chicken broth, one can of rinsed white beans, and whole chicken thighs. Season lightly with salt and pepper again. Bring the pot to a boil, then reduce to a gentle simmer. Let it cook uncovered for 25-30 minutes until the chicken is tender.

Step 3: Shred Chicken and Blend Some Beans

Once the chicken is cooked through, use a slotted spoon to remove it and shred with two forks. While that’s happening, blend the second can of white beans with about half a cup of water or broth until mostly smooth — it’s okay if it’s a little chunky. This blended bean mix is the secret to that creamy soup texture without adding any cream. Stir the shredded chicken and the blended beans back into the pot.

Step 4: Final Flavor Boost and Simmer

Stir in the frozen corn, fresh lime juice, and chopped cilantro. Taste and adjust salt and pepper as needed. Let it simmer uncovered for another 10 minutes to let all those flavors marry together and thicken the broth just so. That’s it — you’re ready to enjoy!

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Pro Tips for Making Creamy White Bean Chicken Enchilada Soup Recipe

Toast Spices Properly: I learned to stir spices on low heat just before adding liquids to deepen flavor — don’t skip this step!
Use Thighs for Juiciness: Chicken thighs stay moist and shred better than breasts, making the soup more tender.
Blend Beans Smoothly but Not Too Much: Leaving a bit of texture in the bean puree keeps the soup from feeling gloopy.
Simmer Uncovered: Cooking uncovered for the final 10 minutes thickens the soup beautifully, avoiding watery broth.

How to Serve Creamy White Bean Chicken Enchilada Soup Recipe

A white bowl filled with thick orange-red soup containing white beans and shredded chicken pieces, topped with three thin crispy tortilla strips placed near the top edge, two green jalapeño slices, and three light green avocado slices on the left side, along with bright green cilantro leaves near the center. The soup looks chunky with corn bits, finely chopped onions, and herbs mixed inside. A silver spoon is inside the bowl on the right, partially submerged in the soup. The bowl is set on a wooden board with a white marbled surface visible beneath it. Photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken soup, healthy enchilada soup, easy chicken soup recipes, comforting winter soups

Garnishes

I always pile on tortilla strips or crunchy chips for that satisfying crunch. Fresh cilantro and avocado slices add a creamy, vibrant touch. A few thin jalapeño slices and a lime wedge on the side let everyone customize their heat and tang. Honestly, these simple garnishes elevate the whole bowl.

Side Dishes

This soup is hearty enough to be a meal, but if you want to round it out, I love serving it alongside a crisp green salad or some warm cornbread. A side of Mexican street corn salad or roasted veggies works beautifully too.

Creative Ways to Present

For special occasions, I like serving this soup in mini skillets or rustic bread bowls — it makes for a fun, cozy presentation that your guests will remember. Adding a dollop of sour cream and a sprinkle of shredded cheese right before serving adds a touch of indulgence.

Make Ahead and Storage

Storing Leftovers

Leftovers keep brilliantly in the fridge for up to 4 days. I like to store the soup in airtight containers, and re-stir well before reheating to redistribute the blended beans and chicken evenly.

Freezing

This soup freezes well, though I recommend slightly undercooking the chicken at first to avoid it becoming too dry after reheating. Freeze portions in freezer-safe containers or bags for up to 3 months.

Reheating

When reheating, I prefer warming it gently on the stove over low heat, stirring often to prevent sticking and maintain creaminess. If it thickens too much, simply add a splash of broth or water to loosen it back up.

FAQs

Can I use chicken breasts instead of thighs in this soup?

Yes, you can use chicken breasts if that’s what you have. Just know that breasts tend to be leaner and can dry out more easily, so keep an eye on the cooking time and shred them as soon as they’re cooked through to keep the soup juicy.
Is this Creamy White Bean Chicken Enchilada Soup Recipe dairy-free?

Absolutely! The creamy texture comes from blended white beans, not cream or cheese, so it’s naturally dairy-free and perfect for those avoiding dairy without sacrificing richness.
Can I make this soup spicier or milder?

Definitely! To spice it up, add extra jalapeño or some chipotle powder. To make it milder, remove the jalapeño seeds or reduce the amount you add – it’s easy to adjust based on your heat preference.
How do I reheat leftovers without the soup becoming too thick?

When reheating, add a splash of chicken broth or water as needed and warm gently on the stove, stirring regularly. This helps keep the soup creamy and stops it from becoming gluey or too thick.

Final Thoughts

This Creamy White Bean Chicken Enchilada Soup Recipe has truly become a comfort staple in my kitchen. Its cozy spices and creamy texture, combined with tender chicken and fresh garnishes, make it the kind of meal I’m always excited to share with friends and family. If you try it, I bet you’ll find it just as satisfying and easy to customize as I do — perfect for those chilly evenings when you want something hearty but not heavy. So go ahead, dive in and make this soup your own; I promise it’ll quickly become a favorite!