Creamy White Bean Enchilada Soup is a cozy bowl full of gentle flavors and smooth textures. It combines tender white beans, a hint of enchilada sauce, and a creamy broth that feels like a warm hug on a chilly day. There’s just enough spice to keep it interesting without overpowering the subtle bean goodness.
I love making this soup when I want something comforting but a little different from the usual. The creaminess comes from blending some of the beans right in the pot, which gives the soup a thick and velvety texture that I always find so satisfying. Plus, it’s easy to customize with toppings like cheese, avocado, or a squeeze of lime to brighten things up.
This soup feels like a great midweek winner because it’s simple to put together and fills you up nicely. I often grab some crunchy tortilla chips on the side to dip or crumble on top for a little extra fun. It’s one of those recipes I keep coming back to whenever I want something hearty but not too heavy, especially when the weather turns cool and cozy.
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans give this soup a creamy, mild base. If you can’t find these, great northern beans work well. Canned beans save time; just rinse them to reduce sodium.
Enchilada Sauce: This adds the signature flavor and spice. Use mild if you prefer little heat or medium for some kick. If unavailable, mix tomato sauce with chili powder and cumin.
Heavy Cream: It makes the soup rich and velvety. For a lighter option, use half and half, coconut milk, or cashew cream for a dairy-free twist.
Chicken: Optional but adds protein and heartiness. Rotisserie chicken is a quick go-to. For vegetarian, leave it out or add extra beans or vegetables like corn or peppers.
How Do You Get the Soup Creamy Without Using Thickeners?
This soup gets its creaminess by blending part of the beans and broth. Here’s how:
- After simmering, blend about half the soup using an immersion blender or a regular blender.
- Keep some beans whole for texture, so the soup isn’t too smooth.
- Stir in cream at the end to enrich the flavor and smoothness – heat gently but don’t boil to avoid curdling.
This method avoids flour or cornstarch and keeps the soup naturally creamy from the beans themselves. It’s simple and results in a cozy texture every time!
Equipment You’ll Need
- Large pot – I like this because it’s big enough to hold everything and makes stirring easy.
- Immersion blender – Handy for blending part of the soup right in the pot; makes it smooth and creamy.
- Measuring cups and spoons – Keep the ingredients accurate for the best flavor.
- Knife and cutting board – For dicing the onion and optional toppings like jalapeños or cilantro.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein option. It adds heartiness.
- Use pepper jack or queso fresco instead of shredded cheddar for a different cheese twist.
- Add diced bell peppers, corn, or zucchini to boost the vegetable content and flavor.
- Spice it up with hot sauce or cayenne pepper if you like more heat, or add a squeeze of lime for brightness.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups cooked or canned white beans (cannellini or navy beans), drained and rinsed
- 3 cups chicken or vegetable broth
- 1 cup cooked shredded chicken (optional)
- 1 cup enchilada sauce (mild or medium heat)
- ½ cup heavy cream or half and half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Shredded cheese (like Monterey Jack or cheddar)
- Optional: diced jalapeño or chili flakes for extra heat
- Optional: tortilla chips for serving
Time Needed
This soup takes about 10 minutes to prep, 20 minutes to cook, and a few minutes to blend and finish. So, overall, plan on roughly 30-35 minutes from start to serving.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Add Beans, Broth, and Spices
Add the white beans, chicken or vegetable broth, enchilada sauce, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine everything.
3. Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This lets the flavors mix and develop nicely.
4. Blend for Creaminess
Use an immersion blender to puree about half of the soup directly in the pot, leaving some beans whole for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and pour it back into the pot.
5. Add Chicken and Cream
Stir in the shredded chicken (if using) and pour in the heavy cream. Warm the soup for 5 more minutes on low heat but do not boil it.
6. Taste and Adjust
Give the soup a taste. Add more salt, pepper, or chili powder if you like it spicier or more flavorful.
7. Serve and Garnish
Ladle the soup into bowls. Top with shredded cheese and chopped cilantro. Add a squeeze of lime and some crunchy tortilla chips on the side for an extra touch.
Can I Use Canned Beans Instead of Cooked Beans?
Yes! Canned white beans work perfectly. Just make sure to drain and rinse them well to reduce excess sodium before adding them to the soup.
Is It Okay to Skip the Chicken?
Definitely. The soup is hearty and creamy enough on its own. To keep it vegetarian, simply leave out the chicken or add extra beans or veggies for more substance.
How Should I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep it smooth.
Can I Freeze This Soup?
Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove. Add extra cream after reheating if the soup has thickened too much.
