White Bean Enchilada Soup: Irresistible 30-Minute Meal

Name: White Bean Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsp extra-virgin olive oil; 1 yellow onion, finely chopped; 1 green bell pepper, chopped; 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; 2 cups whole milk; 2 (15-oz) cans navy beans, rinsed and drained; 2 (4-oz) cans chopped green chiles; 1 cup corn, fresh or frozen; 1/2 cup plain whole-milk Greek yogurt

Jump to Recipe

If there’s one thing busy weeknights demand, it’s a meal that’s fast, cozy, and wildly satisfying—and White Bean Enchilada Soup checks every single box. This creamy, flavor-packed soup brings all the warm, bold vibes of your favorite enchiladas… without the rolling, stuffing, or extra dishes.

As a chef, I’m always looking for recipes that feel a little special but don’t ask too much of you after a long day. This one? It’s a lifesaver. Made with pantry staples like white beans, green chiles, corn, and warm spices, this soup comes together in about 30 minutes and tastes like it simmered all day.

Whether you’re feeding your family, meal-prepping for the week, or just craving something comforting that won’t weigh you down, this White Bean Enchilada Soup is about to earn a permanent spot in your rotation.

Why You’ll Love This White Bean Enchilada Soup

Let me count the ways—because this soup deserves it:

Creamy without being heavy (thanks to milk and a smart yogurt swirl)
Vegetarian-friendly, with easy vegan swaps
One pot, minimal cleanup (yes, please)
Freezer-friendly for future-you
Packed with protein and fiber to actually keep you full

It’s the kind of soup that makes your kitchen smell like a cozy Southwest café and has everyone hovering around the stove asking, “Is it ready yet?”

Ingredients You’ll Need (Nothing Fancy, Promise)

Here’s what brings this soup to life:

Extra-virgin olive oil
Yellow onion, finely chopped
Green bell pepper (or any color you love)
Fresh garlic (because flavor matters)
Ground cumin
Chili powder
Kosher salt & black pepper
All-purpose flour (for that silky thickness)
Vegetable broth (or chicken broth if you prefer)
Whole milk (cashew milk works beautifully for dairy-free)
Navy beans (Great Northern or cannellini are great too)
Chopped green chiles
Corn (fresh or frozen—both work)
Plain whole-milk Greek yogurt or sour cream

Optional garnishes (highly encouraged):
Fresh cilantro, diced avocado, crunchy tortilla chips, or an extra dollop of yogurt.

How to Make White Bean Enchilada Soup (Step-by-Step)

This recipe is designed for real life—no stress, no complicated steps, just good food.

Step 1: Build the Flavor Base

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and bell pepper, and let them cook for about 6 minutes until soft and fragrant. This is where the flavor foundation starts, so don’t rush it.

Add the garlic, cumin, chili powder, salt, and black pepper. Stir and cook for 2 minutes until everything smells incredible. If your kitchen doesn’t smell amazing yet, it will now.

Step 2: Create That Creamy Texture

Sprinkle the flour evenly over the vegetables and stir well. Let it cook for a full 2 minutes. This step is key—it removes the raw flour taste and helps thicken the soup later.

Slowly whisk in the broth and milk, scraping up any browned bits from the bottom of the pot. Those bits? Pure flavor gold.

Step 3: Add the Good Stuff

Stir in the white beans, green chiles, and corn. Increase the heat to medium-high until the soup reaches a gentle boil. Then reduce the heat and let it simmer uncovered for about 15 minutes. The soup will thicken slightly and everything will cozy up together.

Step 4: Temper the Yogurt (Don’t Skip This!)

Place the Greek yogurt in a bowl and stir in about ½ cup of hot soup. This step—called tempering—keeps the yogurt smooth and prevents curdling.

Pour the yogurt mixture back into the pot, give it a final stir, and just like that… you’re done.

Ladle into bowls, add your favorite toppings, and enjoy.

White Bean Enchilada Soup garnished with jalapeños, corn, herbs, and cheese in a rustic bowl — White Bean Enchilada Soup topped with jalapeños, herbs, and cheese for bold, comforting flavor.

Chef Omar’s Cooking Tips (From My Kitchen to Yours)

Want it thicker? Mash a cup of the beans before adding them to the pot.
Like heat? Add a pinch of cayenne or a splash of hot sauce.
Soup too thick the next day? Add a splash of broth or milk while reheating.
Sauce looks rebellious? Don’t panic. Once everything simmers together, it smooths right out.

Cooking should feel fun—not fussy. This soup is very forgiving, so trust yourself.

A Little Story From My Kitchen

This White Bean Enchilada Soup became a staple after one of those nights when friends dropped by unannounced. I needed something quick, comforting, and filling—without a last-minute grocery run.

I threw this together with what I had, crossed my fingers, and hoped for the best.

Not only did everyone ask for seconds, but one friend texted me the next day asking for the recipe. That’s when I knew this one was a keeper.

Frequently Asked Questions

Can I make White Bean Enchilada Soup vegan?

Absolutely. Swap the milk for cashew milk and use a dairy-free yogurt or sour cream alternative.

What kind of white beans work best?

Navy beans are my go-to, but Great Northern or cannellini beans work just as well.

How long does this soup last in the fridge?

Stored in an airtight container, it’ll stay fresh for up to 4 days.

Can I freeze it?

Yes! Let it cool completely, then freeze flat in zip-top freezer bags for up to 3 months.

What’s the best way to reheat it?

Reheat gently on the stovetop over medium heat, or microwave in 30-second intervals, stirring in between.

Serving Ideas That Take It Over the Top

Serve with a simple green salad and warm bread
Add crushed tortilla chips for crunch
Pair with a bright citrusy drink to balance the creaminess

This soup is hearty enough to stand alone but flexible enough to play well with sides.

Why This Soup Belongs in Your Weekly Lineup

Life gets busy. Dinner shouldn’t feel like another chore. This White Bean Enchilada Soup is proof that comforting, nourishing food doesn’t need hours in the kitchen or a sink full of dishes.

It’s warm, creamy, full of bold flavor, and endlessly adaptable—exactly the kind of recipe that makes cooking feel joyful again. So grab a pot, pour yourself something refreshing, and let this soup do the heavy lifting tonight.

From my kitchen to yours—happy cooking, and enjoy every spoonful.

More Cozy Bean Dinners You’ll Love

If this White Bean Enchilada Soup hit the spot, there’s plenty more comfort waiting for you in the PulseRecipes kitchen. These cozy, bean-forward dishes keep the same warm flavors, easy prep, and feel-good vibes—perfect for weeknights when you want something satisfying without overthinking dinner:

Fall in love with the creamy, dreamy flavors of Marry Me White Beans, a rich and comforting dish that pairs beautifully with everything from crusty bread to a simple salad.
Keep the soup cravings going with Tuscan White Bean Soup, a cozy bowl that proves white beans are made for hearty, nourishing meals.
If you’re craving bold Southwest-style flavors, Fast Black Bean and Corn Skillet delivers quick comfort with minimal cleanup and big flavor.
For another vegetarian dinner packed with Mexican-inspired spices, Delicious Vegetarian Mexican Lentils is a flavorful next stop you’ll want on repeat.
Curious to see a slightly different spin on this dish? This trusted take on White Bean Enchilada Soup offers great inspiration and extra ideas to explore.

These recipes make it easy to keep cozy, comforting meals on the table—because once beans become part of your weeknight routine, there’s no going back.