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Creamy White Bean Chicken Enchilada Soup

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.