Creamy White Bean Chicken Enchilada Soup

There’s something incredibly comforting about a warm bowl of Creamy White Bean Chicken Enchilada Soup, especially on a chilly winter evening. I remember the first time I made this dish; it was one of those nights when I craved something hearty but didn’t want to spend hours in the kitchen. The enticing aroma of sautéing vegetables filled my home, and soon the rich, creamy broth enveloped my senses. This soup has become a staple in my household, not just for its ease of preparation but also for the way it brings everyone together around the dinner table.

The beauty of Creamy White Bean Chicken Enchilada Soup lies in its simplicity. Each ingredient complements the others, creating a dish that is both satisfying and packed with flavor. The tender pieces of chicken meld beautifully with the creaminess of the white beans, while the spices add a delightful kick. Whether you’re serving it for a cozy family dinner or a casual gathering with friends, this soup is sure to impress.

I often find myself making a double batch, knowing that leftovers are even better the next day—perfect for busy weeknights! Plus, it’s easy to customize with whatever toppings you have on hand. So, let’s dive into why this recipe is not just any soup but a favorite in my kitchen!

Ingredients for Creamy White Bean Chicken Enchilada Soup

When creating the perfect Creamy White Bean Chicken Enchilada Soup, the choice of ingredients is paramount. Each element plays a crucial role in building layers of flavor and texture. The combination of fresh vegetables, hearty chicken, and creamy white beans makes this soup a deliciously satisfying meal. Let’s dive into the key ingredients that make this dish shine.

• 1 tablespoon olive oil: This healthy fat is essential for sautéing the vegetables, enhancing their flavors and adding richness to the soup.
• 1 medium white onion, chopped: Onions provide a savory base that adds depth and sweetness once softened.
• 1 jalapeno, seeded and diced: For a touch of heat, jalapenos bring a lovely kick without overwhelming the other flavors.
• 1 small green bell pepper, very finely diced: This adds sweetness and color, making the soup visually appealing.
• ½ cup finely diced cilantro: Fresh cilantro brightens the soup and adds a fresh, herby flavor.
• 3 cloves garlic, minced: Garlic infuses the soup with a fragrant aroma and robust taste.
• 1 teaspoon cumin: This spice contributes a warm, earthy flavor that’s characteristic of enchilada dishes.
• 1 teaspoon ground coriander: Adds a citrusy note that complements the other spices beautifully.
• ½ teaspoon ground turmeric: This not only adds a lovely color but also a subtle earthiness to the soup.
• ½ teaspoon garlic powder: Enhances the garlic flavor and adds depth.
• ½ teaspoon oregano: A classic herb that brings a Mediterranean flair to the recipe.
• 1 cup red enchilada sauce: This is the star of the show, providing a rich, tangy flavor that defines the soup.
• 4 cups low sodium chicken broth: A flavorful base that ties everything together.
• 1 (15 ounce) can of cannellini white beans, rinsed and drained: These beans provide creaminess and heartiness to the soup.
• 1 pound boneless skinless chicken thighs: Chicken thighs are juicy and tender, making them perfect for this dish.
• ½ teaspoon salt, plus more to taste: Salt enhances all the flavors in the soup.
• Freshly ground black pepper: A dash of black pepper adds a bit of spice and depth.
• For the creamy white bean base:
• 1 (15 ounce) can of cannellini white beans, rinsed and drained: The base for the creamy texture.
• ½ cup water or chicken broth: To blend with the beans, creating a smooth base.
• For the mix-ins:
• ¾ cup frozen corn: Adds sweetness and texture to the soup.
• 1 medium lime, juiced: Fresh lime juice brightens the flavor.
• ¼ cup fresh, chopped cilantro: For garnish, adding freshness and color.
• For garnish:
• Tortilla strips or chips: For crunch and a delightful contrast to the creamy soup.
• Extra cilantro: A fresh sprinkle to finish the soup.
• Avocado slices: For creaminess and healthy fats.
• Jalapeno slices: For additional heat and garnish.
• Extra lime wedges: For serving, allowing you to customize the level of citrusy brightness.

Making This Creamy White Bean Chicken Enchilada Soup

Preparing Creamy White Bean Chicken Enchilada Soup is a delightful process that fills your kitchen with mouthwatering aromas. Follow these simple steps to create a bowl of comfort that you and your loved ones will cherish. Let’s get started!

1. First, heat olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chopped onion, jalapeno, green bell pepper, cilantro, and garlic. Sauté these vegetables for about 2 to 4 minutes, stirring occasionally until the onions become translucent and tender. This step builds a flavorful foundation for your soup.

2. Next, reduce the heat to low and stir in the cumin, ground coriander, ground turmeric, garlic powder, oregano, and salt and pepper to taste. Cook these spices for about 20 seconds, allowing their aromatics to bloom and infuse the oil, creating a fragrant mix.

3. Now, it’s time to add the star ingredients! Pour in the red enchilada sauce and chicken broth, then add one can of rinsed and drained white beans and the uncooked chicken thighs. Stir everything together and season with additional salt and pepper to your preference. Bring the mixture to a vigorous boil, then reduce the heat and allow it to simmer uncovered for about 25 to 30 minutes. This cooking time allows the chicken to become tender and the flavors to meld beautifully.

4. After approximately 25 minutes, carefully remove the chicken thighs from the pot using a slotted spoon. Place them on a cutting board and shred the meat using two forks. Return the shredded chicken back to the pot, stirring it into the flavorful broth.

5. Next, for the creamy base, take the remaining can of rinsed and drained white beans along with ½ cup of water or additional chicken broth and blend them in a blender or food processor until smooth. If the mixture is too thick, add a bit more liquid until you reach your desired consistency. This creamy bean mixture will enhance the soup’s texture.

6. Pour the blended white bean mixture back into the pot, stirring it into the soup. Now, add the frozen corn, lime juice, and extra cilantro. Give it a good stir and taste. Adjust the seasoning with more salt and pepper as necessary. Allow the soup to simmer uncovered for an additional 10 minutes, giving it time to thicken and the flavors to deepen.

7. Finally, serve the Creamy White Bean Chicken Enchilada Soup in bowls topped with tortilla chips or strips, extra cilantro, avocado slices, jalapeno slices, and additional lime wedges. Enjoy every comforting spoonful!

Expert Tips about Creamy White Bean Chicken Enchilada Soup

Here are some expert tips to help you achieve the best results with your Creamy White Bean Chicken Enchilada Soup. Whether you’re making it for the first time or perfecting your technique, these tips will enhance your cooking experience.

• Storage: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to three days.
• Freezing: This soup freezes beautifully! Portion it into freezer-safe containers, and it can be stored for up to three months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with a side of warm cornbread or fresh tortilla chips for a hearty meal.
• Garnishes: Customize your toppings! Consider adding shredded cheese, sour cream, or diced green onions to enhance the flavors.
• Slow Cooker Tip: For a slow cooker version, sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6 to 8 hours for a hands-off approach.

Serving Ideas for Creamy White Bean Chicken Enchilada Soup

This Creamy White Bean Chicken Enchilada Soup is incredibly versatile when it comes to serving options. Here are some ideas to elevate your meal:

• Cozy Dinner: Serve this soup as the main course on a chilly evening, paired with a fresh salad for a complete meal.
• Casual Gatherings: Set up a soup bar with various toppings like avocado, jalapenos, and cilantro. Let your guests customize their bowls!
• Lunch Option: This soup makes for a hearty lunch. Pack it in a thermos for a warm meal on the go.
• Game Day Delight: Perfect for game day, serve this soup in large batches and let everyone help themselves.
• Seasonal Touch: In the summer, serve with a side of grilled corn or a fresh tomato salad to lighten the meal.
• Leftover Magic: Use any leftovers in burritos or quesadillas for a fun twist.

FAQ

Conclusion

Creamy White Bean Chicken Enchilada Soup is truly a standout dish, offering a perfect balance of flavors and textures that everyone will love. Whether you’re looking for a warm comfort food for a chilly evening or a quick, satisfying meal, this soup has you covered. Don’t hesitate to try it; you won’t be disappointed!

Gather your ingredients, and I hope you enjoy making it as much as I do. Happy cooking!

Creamy White Bean Chicken Enchilada Soup

The ultimate comfort food, Creamy White Bean Chicken Enchilada Soup is a creamy, hearty dish that's perfect for chilly evenings. Packed with flavor from tender chicken, creamy white beans, and zesty enchilada sauce, this easy weeknight dinner will have everyone coming back for seconds!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium white onion, chopped
• 1 medium jalapeno, seeded and diced
• 1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
• ½ cup cilantro, finely diced
• 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 (I like Siete or Hatch brands!)
• 4 cups slow 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
• 1 15 ounce can cannellini white beans, rinsed and drained For the creamy white bean base:
• ½ cup water or chicken broth
• ¾ cup frozen corn For the mix-ins:
• 1 medium lime, juiced
• ¼ cup fresh, chopped cilantro For garnish:
• Tortilla strips or chips For garnish.
• Extra cilantro For garnish.
• Avocado slices For garnish.
• Jalapeno slices For garnish.
• Extra lime wedges For garnish.

Equipment

• Large Pot
• Food Processor
• Saucepan
• Oven
• Blender
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. First, heat olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chopped onion, jalapeno, green bell pepper, cilantro, and garlic. Sauté these vegetables for about 2 to 4 minutes, stirring occasionally until the onions become translucent and tender. This step builds a flavorful foundation for your soup.
2. Next, reduce the heat to low and stir in the cumin, ground coriander, ground turmeric, garlic powder, oregano, and salt and pepper to taste. Cook these spices for about 20 seconds, allowing their aromatics to bloom and infuse the oil, creating a fragrant mix.
3. Now, it’s time to add the star ingredients! Pour in the red enchilada sauce and chicken broth, then add one can of rinsed and drained white beans and the uncooked chicken thighs. Stir everything together and season with additional salt and pepper to your preference. Bring the mixture to a vigorous boil, then reduce the heat and allow it to simmer uncovered for about 25 to 30 minutes. This cooking time allows the chicken to become tender and the flavors to meld beautifully.
4. After approximately 25 minutes, carefully remove the chicken thighs from the pot using a slotted spoon. Place them on a cutting board and shred the meat using two forks. Return the shredded chicken back to the pot, stirring it into the flavorful broth.
5. Next, for the creamy base, take the remaining can of rinsed and drained white beans along with ½ cup of water or additional chicken broth and blend them in a blender or food processor until smooth. If the mixture is too thick, add a bit more liquid until you reach your desired consistency. This creamy bean mixture will enhance the soup’s texture.
6. Pour the blended white bean mixture back into the pot, stirring it into the soup. Now, add the frozen corn, lime juice, and extra cilantro. Give it a good stir and taste. Adjust the seasoning with more salt and pepper as necessary. Allow the soup to simmer uncovered for an additional 10 minutes, giving it time to thicken and the flavors to deepen.
7. Finally, serve the Creamy White Bean Chicken Enchilada Soup in bowls topped with tortilla chips or strips, extra cilantro, avocado slices, jalapeno slices, and additional lime wedges. Enjoy every comforting spoonful!

Notes

Tip 1: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to three days.

Tip 2: This soup freezes beautifully! Portion it into freezer-safe containers, and it can be stored for up to three months. Thaw in the refrigerator overnight before reheating.

Tip 3: Serve with a side of warm cornbread or fresh tortilla chips for a hearty meal.

Tip 4: Customize your toppings! Consider adding shredded cheese, sour cream, or diced green onions to enhance the flavors.

Tip 5: For a slow cooker version, sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6 to 8 hours for a hands-off approach.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.