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.
Why You'll Love this White Bean Enchilada Soup
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.
Recipe Ingredients and Substitutions:
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.)
Step-by-Step Instructions
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 ½ 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.
Garnish!
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 Serve 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 white bean enchilada soup 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 to Try:
Nourishing White Bean and Lemon Soup
Creamy White Bean Enchilada Soup
Ingredients
- 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 ¼ tsp. kosher salt
- 1 tsp. chili powder
- ½ tsp. black pepper
- 3 Tbsp. all-purpose flour
- 3 cups vegetable broth (sub chicken broth)
- 2 cups 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 fresh or frozen/thawed corn
- ½ cup plain whole-milk Greek yogurt (sub sour cream)
- Optional garnishes: fresh cilantro, diced avocado, tortilla chips
Instructions
- 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 15 minutes, uncovered, until slightly thickened.
- Place yogurt in a bowl and add ½ 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.I like to stir an extra dollop of yogurt or sour cream into each serving for extra creaminess. Finish with garnishes of choice.
Notes
Nutrition
Lee
So very good. I added cilantro, taco seasoning, red pepper flakes, and more yogurt. But it was great as is. I may try it with black beans, queso and Rotel and turn it into chili! Lol like I said ABSOLUTELY GREAT AS IS, but easy to variate as well. Thank you
Jamie Vespa
So glad you enjoyed it, Lee! Thank you for taking the time to leave a review!
Susan
Love this so much! I’m making my second attempted at it and was wondering if the creamy part of canned coconut milk could work instead of the sour cream or yogurt. I have a vegan in the house and just happened to have an opened can of coconut milk. Thanks!
Abira
Hi. What are those spices in pic that's not mentioned in the recipe?
Jamie Vespa
Just black pepper!
Erica W
Just made this for dinner - even my kids love it! Really good with lime tortilla chips &/or tortillas on the side. Super easy to make. Definitely keeping this recipe in my forever box.
Jamie Vespa
Hi Erica, I'm so glad you and your family enjoyed it! Thank you so much for taking the time to leave a rating and review!
Marissa Johnson
This is one of the best soups I have ever had and it’s such a fun and new vegetarian recipe. Easy and SO good!!
Jamie Vespa
Hi Marissa-- Yay! I'm so happy to hear that. Thank you for taking the time to leave a rating and review!
Sara Z
So delicious! I followed this recipe (2% milk and non fat Greek yogurt tho) and thought it was superb. My husband and I both went back for more! We do like spicy so next time I might throw in some diced jalapeños as this was on the mild side. Definitely a winner!
Jamie Vespa
Hi Sara--I'm so glad you and your husband enjoyed this one!! Thank you for taking the time to leave a review!
Brookie
This is by far one of the best recipes that I have tried from Pinterest (and I try a lot of new recipes)!! My husband and my 2 teenage sons loved it! I did use shredded chicken as an addition to the recipe and added 2 oz. can diced jalapeños instead of one of the cans of green chiles. The soup lasted about 3 days and heated up great, but I did add a little jazmine rice to it and put it over tortillas. All I can say is YYYYUUUUMMMM!!
Jamie Vespa
Hi Brookie,
Oh I'm so thrilled this soup was a hit for you and your family!! I'll have to try the leftovers hack with rice and tortillas. Thank you so much for taking the time to leave a rating and review!
Ben M
This is a great recipe. Easy to make and delicious. I did use sour cream and cream. It was 100% delicious.
Jamie Vespa
Yay! I'm so glad you enjoy this one! Thanks for taking the time to leave a review!
Sam
Even though I knew I’d like it, I was in no way prepared for how delicious this was going to be. I froze half so I can have it again without actually making it, but it is a very easy recipe.
My frozen corn was freezer burned, so I improvised with chopped broccoli. I also added a second bell pepper. Other than that, I stuck with the script, and it was off the chain.
Amanda
Can i make this in a crockpot to sit for a few hours before eating?
Tricia murray
Fabulous! Easy to make and really rich. Will definitely make this a regular meal
Annette Raymor
This is yummy! I used cut up chicken breast when cooking in the broth and used evaporated skim milk instead of milk or cream Also added chopped cilantro to the whole pot at the end.
Rachel
Could not have been more perfect! I didn’t know whether to get the hot or mild diced chiles, so I went with mild and it was great. Definitely recommend adding shredded white cheese as a garnish (I used the Kroger brand shredded queso)! Do yourself a favor and eat with tortilla chips! Adding to my weeknight rotation ASAP.
A+++
Jamie Vespa
Hi Rachel,
I'm so glad the recipe was a win!! Thanks so much for taking the time to leave such a fab review.
Rachel
I loved this soup! I did add some extra heat to it by adding hot peppers . We also added shredded chicken and it was 💯. It packed a lot of flavor and creaminess without feeling too heavy.
Angie
I really liked the creamy consistency of this soup. Very filling and plant based. Thank you!
Jamie Vespa
I'm so glad you enjoyed it, Angie! Thank you for taking the time to leave a review!