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White Bean Enchilada Soup Recipe

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3.9 from 7 reviews

This White Bean Enchilada Soup is a hearty and flavorful dish combining creamy white beans with aromatic spices and a touch of heat from green chiles. Simmered with fresh vegetables and finished with creamy Greek yogurt, it offers a comforting, protein-rich meal perfect for any season.

Ingredients

Main Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 green bell pepper, chopped (substitute with bell pepper color of choice)
  • 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 (substitute chicken broth if preferred)
  • 2 cups whole milk (sub cashew milk for vegan/dairy-free option)
  • 2 (15-oz.) cans navy beans, rinsed and drained (substitute Great Northern or cannellini beans)
  • 2 (4-oz.) cans chopped green chiles
  • 1 cup fresh or frozen/thawed corn
  • 1/2 cup plain whole-milk Greek yogurt (sub sour cream)

Optional Garnishes

  • Fresh cilantro
  • Diced avocado
  • Tortilla chips

Instructions

  1. Prepare the aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and chopped bell pepper, cooking for about 6 minutes until they soften. Then add the minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook together for 2 minutes until fragrant and aromatic.
  2. Make the roux base: Sprinkle 3 tablespoons of flour over the onion mixture and stir thoroughly to combine. Cook this mixture for 2 full minutes to remove any raw flour taste, creating a thickening base for the soup.
  3. Add liquids: Whisk in the vegetable broth and whole milk slowly, using a wooden spoon to stir and scrape the bottom of the pot to release any browned bits, enhancing flavor and preventing burning.
  4. Add beans, chiles, and corn: Stir in the chopped green chiles, rinsed white beans, and corn. Increase heat to medium-high and bring the soup to a gentle boil.
  5. Simmer and thicken: Once boiling, reduce the heat to low-medium and allow the soup to simmer uncovered for 15 minutes. This helps the soup to thicken slightly and develop deep flavors.
  6. Temper the yogurt: In a separate bowl, place 1/2 cup of the hot soup and mix it with the 1/2 cup of Greek yogurt to warm it gently. This tempering process prevents the yogurt from curdling when added to the hot soup.
  7. Incorporate yogurt and serve: Pour the tempered yogurt mixture back into the soup and stir well to combine. Ladle soup into bowls and optionally garnish with extra dollops of yogurt or sour cream, fresh cilantro, diced avocado, and tortilla chips for added texture and flavor.

Notes

  • STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • FREEZE: Cool the soup completely before transferring to a zip-top freezer bag. Lay flat in the freezer and store for up to 3 months.
  • REHEAT: Reheat on the stovetop over medium heat until warmed through, or microwave individual portions, stirring every 30 seconds to ensure even heating.

Find it online: https://flavorspath.com/white-bean-enchilada-soup-recipe/