Creamy White Bean Enchilada Soup with green chiles and corn is the ultimate 30 minute vegetarian soup. Freezer-friendly and great for meal prep or easy weeknight dinner.This recipe post is sponsored by Horizon Organic and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.
Vegetarian Enchilada Soup with White Beans
Even though it’s technically spring, we’re still getting intermittent bouts of snow here in Denver. And while we have plenty of 70°F sunny days, we’re also still dealing with icy 30°F evenings. So, in my mind, it’s still full-on soup season, baby!
This soup embodies all there is love about white enchiladas in a cozy, weeknight-friendly soup. And though it’s meatless, white beans offer a one-two punch of protein and fiber to make it plenty satiating. I’m telling you, both kids and adults will go wild for its flavor and creamy character.
What Goes in White Bean Enchilada Soup?
This soup leans on many pantry staples, and you may be surprised at how many you already have on hand. Here’s what you need:
- Aromatics: Onion, green bell pepper, and garlic form the aromatic foundation of this soup. Green bell peppers are earthier in flavor than red, orange, and yellow varieties. However if you prefer a sweeter flavor, feel free to use any of the other colors.
- Canned white beans: I love small white beans, also known as navy beans, for their creamy, buttery texture. You can also use chickpeas or cannelini beans here, or a mix of both!
- Vegetable broth: Feel free to sub for chicken broth or bone broth.
- Horizon Organic® Whole Milk: Horizon Organic® pasture-raised whole milk is the key to achieve the creamiest consistency in this soup. I choose Horizon Organic over other dairy milk brands for its taste, quality, and nutrition profile. This milk comes from cows that spend at least 120 days grazing on organic pastures and which are not given growth hormones, antibiotics, or pesticides. I also love that Horizon Organic dairy is now available in shelf-stable milk boxes, which are perfect for snacks on-the-go.
- Green chiles: Another canned good that makes a big flavor impact here. Look for green chiles in the international aisle of most well-stocked grocery stores.
- Frozen corn: Are you sensing a trend here as far as convenience goes? I love using Trader Joe’s fire-roasted frozen corn, however plain ol’ sweet or white corn does the job just fine.
- Flour: An essential component of creating a roux, all-purpose flour helps build a creamier broth. However if you’re gluten intolerant, skip the flour and make a cornstarch of arrowroot slurry instead. (More on this later.)
How to Make Enchilada Soup:
This soup comes together in just 30 minutes, making it super ideal for weeknights. Plus, it only requires ONE pot, lessening your dish load and setting you up for further weeknight success. Here’s how to make it:
Sauté the Aromatics:
Cook the onion and bell pepper in olive oil until soft, about 6 to 7 minutes. Next, add the garlic and spices, and cook for 2 minutes, until aromatic.
Make the roux:
This is where the flour comes into play. Since we’re making a white roux, you only need to the cook the flour long enough to eliminate its raw flavor (about 2 to 3 minutes).
Add the liquid:
Pour in the broth and milk, and stir well to release any browned bits stuck to the bottom of the pan. I actually like to get in with a whisk at this point to break up any clumps of flour, too.
Add beans, corn, and green chiles:
Once everything is incorporated, increase the heat to medium-high and bring the soup to a gentle boil. Next, reduce the heat and gently simmer for about 15 minutes, until the soup has thickened and veggies are soft.
Stir in the yogurt:
Place yogurt in a bowl and mix in 1/2 cup of hot soup. Pour yogurt mixture back into soup (this is called tempering, which helps stabilize the yogurt before it’s introduced to a pot of hot liquid), and give it a stir.
In my opinion, the best part of creamy soups is the fresh, crunchy toppers. For this recipe, I suggest fresh cilantro, jalapeño for heat, a squeeze of lime juice for acidity, and tortilla chips for crunch. You can also add freshly grated cheese, a dollop of sour cream, or even a scoop of salsa or guacamole.
How do You Thicken Enchilada Soup?
This soup requires a white roux, which is a mix of flour and fat (in this case, olive oil) cooked for 2 to 3 minutes. You just need to cook the flour long enough to eliminate the raw flavor.
However if you’re gluten intolerant, there are certainly alternatives. In lieu of the flour, you can make a cornstarch or arrowroot slurry to mix into your soup towards the end of cooking. To do this, whisk 1 Tbsp. of either thickener into 2 Tbsp. of the cold milk until smooth. Pour it into the hot soup and cook until the soup starts to thicken.
Or, if you want to keep roux’s the nutty flavor, try swapping all-purpose flour for sweet rice flour, which creates a similar texture.
What to Eat with Enchilada Soup
This soup actually offers a decent punch of protein and fiber from the vegetables and beans. While it’s a great one-pot meal on its own, it also makes a great pairing for salad or a sandwich. I love serving my Moroccan Butternut Squash and P0blano Salad on the side, which has a complementary flavor profile. This 20-Minute Summer Squash and Corn Fiesta Salad is also a quick and easy option.
Alternatively, just serve some fresh guacamole and tortilla chips on the side, which is always a crowd pleaser!If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Vegetarian Soup Recipes
Creamy White Bean Enchilada Soup
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, chopped (sub bell pepper color of choice)
- 4 garlic cloves, minced
- 1 Tbsp. ground cumin
- 1 1/4 tsp. kosher salt
- 1 tsp. chili powder
- 1/2 tsp. black pepper
- 3 Tbsp. all-purpose flour
- 3 cups vegetable broth (sub chicken broth)
- 2 cups Horizon Organic Pasture-Raised Whole Milk (sub cashew milk if making vegan/dairy free)
- 2 (15-oz.) cans navy beans (small white beans), rinsed and drained (sub Great Northern or cannellini beans)
- 2 (4-oz.) cans chopped green chiles
- 1 cup frozen/thawed corn (sub canned corn)
- 1/2 cup plain whole-milk Greek yogurt (sub sour cream)
- 1 ripe avocado and fresh cilantro for garnish (optional)
- Heat oil in a large Dutch oven or soup pot over medium. Add onion and bell pepper; cook 6 minutes, until softened. Add garlic, cumin, chili powder, salt, and pepper; cook 2 minutes, until aromatic.
- Sprinkle flour over onion mixture and stir to combine; cook 2 full minutes, until the raw flour taste is eliminated. Whisk in broth and milk, then use a wooden spoon to stir soup and release any browned bits on the bottom of the pot. Add green chiles, white beans, and corn; increase heat to medium-high. Once soup reaches a gentle boil, reduce heat and gently simmer for 12 to 15 minutes, uncovered, until slightly thickened.
- Place yogurt in a bowl and add 1/2 cup of hot soup; mix to combine. Pour yogurt mixture back into soup (this is called tempering, which helps stabilize the yogurt before it's introduced to a pot of hot liquid). Give the soup a final stir, and ladle into bowls to serve. Garnish with sliced avocado and fresh cilantro, if desired.