Creamy White Bean Enchilada Soup is a comforting bowl full of rich, smooth white beans blended into a creamy base with a tasty enchilada twist. You’ll find hints of smoky spices, tender veggies, and that lovely enchilada sauce flavor that makes every spoonful warm and satisfying. It’s like a hug in a bowl with just the right amount of zing.
I love making this soup on chilly nights because it’s quick to put together but feels special enough to share. I usually mash a few of the beans to make it creamy without needing extra cream, so it stays light but still so satisfying. Adding a sprinkle of cheese or a handful of crunchy tortilla chips on top makes it even better—I always feel like I’ve created a little treat.
When I serve this soup, I like to pair it with a simple green salad or some fresh corn bread to soak up all those tasty juices. It’s a favorite with friends and family because it’s both filling and friendly to different tastes, plus it warms everyone up from the inside out. This is one of those recipes I keep coming back to because it’s easy, cozy, and always hits the spot.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans are creamy and mild, perfect for this soup. If you want a quicker option, use canned beans. For a heartier texture, try adding some cooked navy beans instead.
Green Enchilada Sauce: This adds that signature enchilada flavor. If you can’t find green, red enchilada sauce works too, just expect a slightly different taste. You can even make your own with tomatillos and chilies.
Sour Cream: Adds creaminess and tang. Greek yogurt is a great substitute if you want a lighter option or dairy-free sour cream for vegan diets.
Monterey Jack Cheese: Melts smoothly and adds richness. If unavailable, mozzarella or a mild cheddar can work, depending on your taste.
Jalapeño Peppers: They bring a mild heat and flavor. Adjust the amount or remove the seeds for less spice. For no heat, swap with green bell pepper.
How Can I Get the Perfect Creamy Texture Without Losing Bean Flavor?
Blending part of the soup helps make it creamy while keeping some whole beans for texture. Here’s a simple way:
- After the soup simmers, scoop out about half into a blender.
- Blend until smooth, then mix it back into the pot.
- This mixes creaminess with chunky beans, giving you a great balance.
Tip: Use an immersion blender right in the pot if you have one—it’s quicker and easier to control how much you blend.
Equipment You’ll Need
- Large Soup Pot – I like it because it gives plenty of room to simmer all the ingredients evenly.
- Immersion Blender or Regular Blender – An immersion blender makes blending part of the soup quick without extra dishes.
- Cutting Board and Knife – For chopping onions, garlic, and jalapeños, a sharp knife makes it easier.
- Measuring Spoons and Cups – Use these for accurate spice and liquid measurements to get the right flavor.
- Soup Ladle – Perfect for serving the hot soup safely and neatly.
Flavor Variations & Add-Ins
- Protein Boost: Add cooked shredded chicken or ground beef for a heartier meal.
- Cheese Swap: Use pepper jack or queso fresco instead of Monterey Jack for different flavor profiles.
- Extra Veggies: Toss in chopped bell peppers, corn, or spinach to add some crunch and variety.
- Spice Level: Mix in a dash of hot sauce, cayenne, or chipotle peppers for extra heat.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 – 2 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3 (15-ounce) cans white beans, drained and rinsed (such as cannellini or great northern beans)
- 4 cups low sodium chicken or vegetable broth
- 1 (10-ounce) can green enchilada sauce
- 1 cup sour cream (plus extra for garnish)
- 1 cup shredded Monterey Jack cheese (plus extra for garnish)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Optional: lime wedges, tortilla chips, or crusty bread for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook and blend, so plan for roughly 35 minutes from start to finish. You’ll get a warm, creamy soup ready in a snap!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and chopped jalapeño peppers, cooking for another 1-2 minutes until you can smell that wonderful aroma.
2. Spice It Up:
Stir in the ground cumin, chili powder, smoked paprika, and oregano. Let the spices cook with the onions and peppers for about 30 seconds to help bring out their flavors.
3. Add Beans and Broth:
Pour in the drained white beans, the broth, and the green enchilada sauce. Stir everything together well and bring the mixture to a gentle simmer.
4. Simmer and Blend:
Let the soup simmer for 15 to 20 minutes so the flavors meld beautifully. When it’s ready, carefully remove about half the soup and blend it until smooth with a blender or an immersion blender. Pour the blended soup back into the pot, keeping some bean texture in the mix to give you that lovely creamy yet chunky feel.
5. Stir in Cream and Cheese:
Mix the sour cream and shredded Monterey Jack cheese into the soup until the cheese melts and the soup is creamy. Taste and add salt and pepper as needed.
6. Serve and Garnish:
Ladle the soup into bowls, then top with chopped fresh cilantro, extra shredded cheese, and a little dollop of sour cream. Offer lime wedges and tortilla chips or crusty bread on the side for a delicious finish. Enjoy your cozy bowl of Creamy White Bean Enchilada Soup!
Can I Use Dried Beans Instead of Canned?
Yes! If you prefer dried beans, soak them overnight and cook until tender before adding to the soup. It will take longer to prepare but adds great texture and flavor.
How Can I Make This Soup Vegan?
Use vegetable broth instead of chicken broth, substitute sour cream with a plant-based alternative, and skip the cheese or use vegan cheese for a dairy-free version.
Can I Freeze Leftovers?
Absolutely! Cool the soup completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
What Can I Substitute for Jalapeños?
If you want less heat, use mild green bell peppers instead or simply remove the seeds from the jalapeños to reduce spiciness while keeping flavor.
