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Vegetarian Enchilada Soup with white beans, chiles, and corn

Creamy White Bean Enchilada Soup

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.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 300kcal


  • 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 fresh or frozen/thawed 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.


Place in an airtight container and refrigerate up to 4 days.
To freeze: let soup cool to room temperature, and pour it into a zip-top plastic freezer bag. Lay flat in the freezer, and freeze up to 3 months.


Serving: 1.66cups | Calories: 300kcal | Carbohydrates: 47g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Sodium: 770mg | Fiber: 12g | Sugar: 9g