Description
Creamy White Bean Enchilada Soup is a comforting 30-minute vegetarian soup made with white beans, green chiles, corn, and warm spices. Perfect for busy weeknights, meal prep, and cozy dinners.
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
Optional Garnishes: fresh cilantro, diced avocado, tortilla chips
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion and bell pepper and cook for 6 minutes until softened.
Add garlic, cumin, chili powder, salt, and black pepper. Cook for 2 minutes until fragrant.
Sprinkle flour over the vegetables and stir well. Cook for 2 minutes to remove raw flour taste.
Slowly whisk in vegetable broth and milk, scraping the bottom of the pot.
Add white beans, green chiles, and corn. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until slightly thickened.
In a bowl, mix yogurt with 1/2 cup hot soup to temper. Stir mixture back into the pot.
Ladle into bowls and garnish as desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled soup in freezer-safe bags for up to 3 months.
Reheat gently on the stovetop or microwave, stirring often.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.66 cups
- Calories: 300
- Sugar: 9 g
- Sodium: 770 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 16 g
- Cholesterol: 20 mg