Creamy White Bean Enchilada Soup is a cozy, comforting bowl packed with creamy white beans, mild enchilada flavors, and a touch of smoky spice. It’s like a warm hug on a chilly day, with smooth textures and just the right kick to keep things interesting.
I love making this soup when I want something hearty but simple. The creamy beans give it richness without needing any heavy cream, and the enchilada sauce adds a familiar, flavorful twist that makes it different from your usual bean soup. Whenever I make it, I always find myself grabbing a second bowl before I even realize it!
My favorite way to enjoy this soup is topped with a little shredded cheese, a dollop of sour cream, and some fresh cilantro. If you like a crunch, some tortilla chips on the side or sprinkled on top are perfect. It’s easy to eat while curled up on the couch or shared around the dinner table with good company.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans add a creamy texture and mild flavor. You can substitute with navy beans or chickpeas if you want a twist. Canned beans save time, but soaking and cooking dried beans works too.
Enchilada Sauce: This brings the signature flavor and a bit of spice. Feel free to use green or red sauce depending on your preference. If unavailable, use salsa verde or a mix of chili powder and tomato sauce for a homemade alternative.
Shredded Chicken: Using pre-cooked chicken, like rotisserie, is a time saver. To keep the soup vegetarian, swap chicken broth and meat with vegetable broth and add extra beans or some sautéed mushrooms.
Sour Cream or Mexican Crema: This adds creaminess and a slight tang. Greek yogurt or a dairy-free sour cream substitute works well if you want to reduce dairy or add a healthier touch.
How Can I Make the Soup Creamy Without Heavy Cream?
The creaminess comes mostly from blending the white beans into the soup. Here’s how to get it just right:
- After simmering, use an immersion blender to puree part of the soup right in the pot; this keeps some beans whole for texture.
- If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree until smooth, then return it to the pot.
- Stir in sour cream or crema off the heat to avoid curdling and get a nice silky finish.
- Finally, add shredded cheese and stir until melted for extra richness.
This technique keeps the soup smooth and creamy without needing heavy cream or a roux, making it lighter but still comforting. Just be patient with blending, and taste as you go to adjust seasoning!
Equipment You’ll Need
- Large pot – I like using a big one so everything fits comfortably and heats evenly.
- Immersion blender or regular blender – helps blend part of the soup for a creamy texture.
- Measuring cups and spoons – keep things accurate, especially with spices and liquids.
- Knife and cutting board – for chopping the onion, garlic, and garnish ingredients.
- Stirring spoon – essential for mixing the soup as it cooks.
Flavor Variations & Add-Ins
- Use turkey or shredded beef instead of chicken for a different meat flavor.
- Mix in roasted corn, diced bell peppers, or chopped zucchini for extra veggies.
- For a spicier kick, add a dash of hot sauce or chopped jalapeños.
- Try swapping the cheese for pepper jack or queso fresco to vary the taste.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups cooked shredded chicken (about 2 chicken breasts)
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 cup enchilada sauce (green or red, your choice)
- 1/2 cup sour cream or Mexican crema
- 1/2 cup shredded Monterey Jack or white cheddar cheese
For Garnish and Serving:
- 1/2 cup diced tomatoes (optional)
- Fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Optional toppings: extra sour cream, shredded cheese, diced avocado, tortilla chips
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook. So, in roughly 35 minutes you’ll have a delicious creamy soup ready to enjoy—perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for around 5 minutes until it becomes soft and translucent. Then add minced garlic, cumin, and chili powder. Sauté for 1-2 minutes until fragrant and flavorful.
2. Add Main Ingredients:
Stir in shredded chicken, rinsed white beans, chicken broth, and enchilada sauce. Bring everything to a gentle simmer on medium-low heat.
3. Create the Creamy Texture:
Use an immersion blender to partially blend the soup in the pot. This thickens and makes it creamy but leaves some beans whole for a nice texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree it, and then return it to the pot.
4. Finish and Season:
Remove the pot from heat and stir in the sour cream and shredded cheese. Mix until the cheese melts and the soup is creamy. Taste and adjust the salt and pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls and add diced tomatoes and fresh cilantro on top. Add extra sour cream, shredded cheese, diced avocado, or crushed tortilla chips if you like a bit of crunch.
Enjoy your warm, creamy white bean enchilada soup—a hearty, comforting dish with loads of flavor!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure it’s fully thawed before cooking. You can thaw chicken in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, cook and shred it before adding to the soup.
How Can I Make This Soup Vegetarian?
Simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can add extra beans, veggies like corn or bell peppers, or even cooked mushrooms for added texture and flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when stored, add a splash of broth or water when reheating.
Can I Freeze Creamy White Bean Enchilada Soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note that sour cream and cheese may separate slightly after freezing, so stir well when warming up.
