Creamy White Bean Enchilada Soup is a comforting bowl filled with tender white beans, a smooth and creamy base, and a gentle kick of enchilada flavor. It’s warming and filling with a mix of spices and a touch of cheese that makes every spoonful satisfying. The beans add a lovely creaminess without needing heavy cream, making it feel both cozy and a little lighter.
I love making this soup on cooler nights when I want something easy but special. It’s one of those recipes that feels like a warm hug in a bowl without taking a lot of effort. I usually add a handful of fresh cilantro and a squeeze of lime on top, which brightens all the flavors and makes it feel fresh and lively.
This soup is great on its own or with some crunchy tortilla chips for dipping. I often serve it with a little shredded cheese and a dollop of sour cream, which melts perfectly into the warm broth. It’s a simple meal that always brings smiles around the table and makes great leftovers for the next day too.
Key Ingredients & Substitutions
White beans: Cannellini or navy beans work great here. They give the soup a creamy feel without needing cream. You can use canned beans for convenience or cook dried beans ahead for better texture.
Broth: Chicken broth adds richness, but vegetable broth is a fine swap to keep it vegetarian. Low sodium versions help control salt levels better.
Spices: Cumin, chili powder, and smoked paprika build that enchilada flavor. If you like it milder, reduce the cayenne or skip it. These spices create a cozy warmth instead of overpowering heat.
Sour cream or Greek yogurt: Adds creaminess and tang. Greek yogurt is a lighter substitute and gives extra protein. Mix it in at the end to avoid curdling.
Cheese: Monterey Jack melts nicely and isn’t too sharp. Cheddar is a good alternative if you want a stronger flavor. For dairy-free, try a plant-based cheese or leave it out.
How Can I Make My Soup Creamy Without Cream?
This recipe gets creamy by blending part of the beans and soup liquid, which naturally thickens the broth without dairy cream. Here’s how to do it right:
- Cook the soup ingredients fully, letting flavors blend well.
- Use an immersion blender to puree about half the soup directly in the pot. This keeps some whole beans for texture.
- If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree until smooth, then stir it back.
- This step adds natural creaminess and body while keeping the soup light.
- Add sour cream or yogurt only after removing from heat to keep it smooth and fresh.
Blending part of the soup gives you the perfect creamy texture without needing extra fat or dairy. It’s simple and makes the flavors shine.
Equipment You’ll Need
- Large pot – I like using a big pot because it gives plenty of room to simmer and blend the soup without spilling.
- Immersion blender or regular blender – An immersion blender is quick and easy for pureeing part of the soup directly in the pot. If you don’t have one, use a standard blender carefully.
- Measuring spoons and cups – for accurate spice and ingredient measurements, ensuring the flavors are just right.
- Cooking spoon – a sturdy spoon for sautéing onions and stirring everything together smoothly.
- Knife and cutting board – for chopping onion, garlic, avocado, and cilantro easily and safely.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp or shredded pork instead of chicken for a different flavor twist.
- Cheese options: Use Pepper Jack for a spicy kick or queso fresco for a crumblier texture on top.
- Veggie swaps: Mix in diced zucchini or roasted sweet potatoes for extra nutrients and color.
- Spice level: Add more cayenne or hot sauce if you like it really spicy, or keep it mild with just the spices listed.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 cups low sodium chicken broth (or vegetable broth for vegetarian)
- 2 (15 oz) cans white beans (such as cannellini or navy beans), drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn kernels (optional)
- 1 cup cooked shredded chicken (optional)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Diced avocado, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so plan for a total of roughly 30 minutes from start to finish. It’s a quick and delicious meal that you can have ready in no time!
Step-by-Step Instructions:
1. Sauté the Onion and Spices:
In a large pot, warm the olive oil over medium heat. Add the finely chopped onion and sauté it until soft and translucent, about 5 minutes. Then stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper, cooking everything for another 1–2 minutes until you can smell the spices.
2. Add Broth, Beans, and Veggies:
Pour in the chicken or vegetable broth, then add the drained white beans, diced green chiles, and the corn if you’re using it. Bring the soup to a gentle simmer, letting it cook for about 10 minutes so all the flavors can mingle nicely.
3. Blend for Creaminess:
Take an immersion blender and puree about half the soup right in the pot to make it creamy. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, and then stir it back into the pot. This step gives the soup a lovely creamy texture without needing any cream!
4. Add Chicken and Cheese:
If you’re using shredded cooked chicken, stir it in now along with your shredded cheese. Let the cheese melt fully into the warm soup to bring it all together.
5. Finish and Serve:
Take the soup off the heat and stir in the sour cream or Greek yogurt along with the fresh lime juice. Taste it, and add salt and pepper as you like. Ladle the soup into bowls and top with chopped cilantro and diced avocado. Add an extra dollop of sour cream or sprinkle more cheese if you want, and serve with tortilla chips or warm corn tortillas for a perfect meal.
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned white beans are perfect for this recipe and save you time. Just be sure to drain and rinse them well to reduce excess sodium and improve the flavor.
How Can I Make This Soup Vegetarian or Vegan?
To keep it vegetarian, swap chicken broth for vegetable broth and skip the chicken. For vegan, also replace sour cream and cheese with dairy-free alternatives or omit them altogether.
Can I Prepare This Soup Ahead of Time?
Yes! Make the full soup and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add fresh garnishes just before serving for the best taste.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating gently on the stove.
