Description
This Creamy White Bean Chicken Enchilada Soup is a comforting and flavorful dish, made extra creamy by blending white beans instead of using dairy. Packed with protein, aromatic spices, and fresh veggies, this soup is perfect for lunch or dinner and garnished with tortilla chips, avocado, jalapenos, and lime wedges for a delicious Mexican-inspired meal.
Ingredients
Scale
Main 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
Creamy White Bean Base
- 1 (15 ounce) can cannellini white beans, rinsed and drained
- ½ cup water or chicken broth
Mix-Ins
- ¾ cup frozen corn
- 1 medium lime, juiced
- ¼ cup fresh, chopped cilantro
Garnishes
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Jalapeno slices
- Extra lime wedges
Instructions
- Sauté Vegetables: Add olive oil to a large dutch oven or pot over medium-high heat. Add chopped onion, diced jalapeno, diced green bell pepper, cilantro, and minced garlic. Sauté until onions become translucent and veggies soften, about 2-4 minutes.
- Add Spices and Liquids: Reduce heat to low and stir in cumin, coriander, turmeric, garlic powder, oregano, salt, and freshly ground black pepper. Cook the spices for 20 seconds to release their aromas, then stir in enchilada sauce, chicken broth, one can of rinsed white beans (about 1½ cups), and raw chicken thighs. Season with additional salt and pepper.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 25-30 minutes, allowing flavors to meld and chicken to cook through. Remove the chicken with a slotted spoon and shred it with two forks before returning it to the soup.
- Prepare the Creamy Base: In a blender or food processor, combine the remaining can of rinsed white beans and ½ cup water or broth. Blend until smooth or slightly chunky, adding more liquid if needed.
- Finish the Soup: Stir the blended white beans into the pot along with the frozen corn, lime juice, and chopped cilantro. Taste and adjust seasoning with salt and pepper. Simmer uncovered for an additional 10 minutes to thicken and harmonize flavors.
- Serve: Ladle soup into bowls and garnish with tortilla strips or chips, extra cilantro, avocado slices, jalapeno slices, and lime wedges for a fresh burst of flavor.
Notes
- This soup is naturally creamy and dairy-free, thanks to blended white beans.
- Use low sodium chicken broth to better control the salt level.
- Customize garnishes to your liking—shredded cheese or sour cream can be added if dairy is desired.
- For extra heat, leave seeds in jalapeno or add additional jalapeno slices on top.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 391 kcal
- Sugar: 3.9 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 7.2 g
- Protein: 36.8 g
- Cholesterol: 85 mg
