Name: Disgustingly Easy Creamy White Bean Chicken Enchilada Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 1 jalapeno, seeded and diced; 1 small green bell pepper, very finely diced (about 1/2 cup diced green bell pepper); 1/2 cup finely diced cilantro; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1 cup red enchilada sauce; 4 cups low sodium chicken broth; 1 (15 ounce) can of cannellini white beans, rinsed and drained; 1 pound boneless skinless chicken thighs; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper; 1 (15 ounce) can of cannellini white beans, rinsed and drained (for creamy base); 1/2 cup water or chicken broth (for creamy base); 3/4 cup frozen corn; 1 medium lime, juiced; 1/4 cup fresh, chopped cilantro

Creamy White Bean Chicken Enchilada Soup

Jump to Recipe

Okay, picture this: a chilly evening, you’re craving something warm and comforting, but also with a little *oomph*. That’s where my Creamy White Bean Chicken Enchilada Soup comes in! Seriously, it’s like a hug in a bowl, but with a fiesta in every spoonful.

I’ve always been a sucker for both chicken soup and enchiladas. I mean, who isn’t? One’s pure comfort, the other’s bursting with flavor. So, I thought, “Why not combine them?!” And trust me, the result is AMAZING. This Creamy White Bean Chicken Enchilada Soup recipe brings together the best of both worlds. It’s got that classic chicken soup vibe, but with the zesty, slightly spicy kick of enchiladas. Plus, the white beans make it extra creamy and satisfying. You absolutely HAVE to try it!

Creamy White Bean Chicken Enchilada Soup - detail 1

Why You’ll Love This Creamy White Bean Chicken Enchilada Soup

Seriously, you’re gonna be obsessed with this soup! It’s got so much going for it. Here’s why:

Quick and Easy Creamy White Bean Chicken Enchilada Soup

Don’t have hours to spend in the kitchen? No problem! This Creamy White Bean Chicken Enchilada Soup comes together in under an hour. Boom!

Flavorful Fusion

It’s like a party in your mouth! The combo of chicken soup comfort and enchilada zest? My favorite part is the blend of spices.

Healthy and Hearty

You can feel good about eating this! It’s packed with lean chicken and fiber-rich white beans, so it’s both delicious and good for you.

Ingredients for Creamy White Bean Chicken Enchilada Soup

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Creamy White Bean Chicken Enchilada Soup. Don’t worry, it’s mostly stuff you probably already have. Just make sure everything’s prepped right – chopped, diced, minced, you know the drill! Quantities are important, so pay attention!

Soup Base

This is where the magic starts! You’ll need: olive oil (1 tablespoon), 1 medium white onion (chopped), 1 jalapeno (seeded and diced – unless you like it *really* spicy!), 1 small green bell pepper (very finely diced – about 1/2 cup), 1/2 cup finely diced cilantro, 3 cloves garlic (minced), and then all the spices: 1 teaspoon cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano. Don’t forget 1 cup red enchilada sauce, 4 cups low sodium chicken broth, one 15-ounce can of cannellini white beans (rinsed and drained), 1 pound boneless skinless chicken thighs, and salt and pepper to taste.

Creamy Texture and Finish

Now for the good stuff that makes it extra special! Grab another 15-ounce can of cannellini white beans (rinsed and drained, of course!), 1/2 cup water or chicken broth (for blending), 3/4 cup frozen corn, juice from 1 medium lime (fresh is best!), and 1/4 cup fresh, chopped cilantro. See? Easy peasy!

Creamy White Bean Chicken Enchilada Soup - detail 2

How to Prepare Creamy White Bean Chicken Enchilada Soup: Step-by-Step Instructions

Okay, time to get cooking! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have a pot of delicious Creamy White Bean Chicken Enchilada Soup in no time! I promise, it’s worth it.

Sauté the Aromatics

First, grab your biggest pot (a Dutch oven is perfect if you have one!). Drizzle in that olive oil and crank the heat to medium-high. Toss in your chopped onion, diced jalapeno, super-finely diced green bell pepper, cilantro, and minced garlic. Sauté all that goodness until the onions are see-through and starting to soften – about 2 to 4 minutes. Your kitchen should already be smelling amazing!

Build the Flavor

Now, lower the heat to low. This is important – we don’t want to burn those spices! Stir in the cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper. Cook for about 20 seconds, then pour in the enchilada sauce, chicken broth, one can of rinsed and drained white beans, and those uncooked chicken thighs. Give it a good stir to combine everything.

Simmer and Shred

Bring the soup to a boil, then reduce the heat to a simmer. Leave it uncovered and let it bubble gently for 25 to 30 minutes. This is where the magic happens! Once the chicken is cooked through, take it out with a slotted spoon and shred it with two forks. Then, toss the shredded chicken back into the pot. Yay!

Create the Creamy Base and Finish

Grab that *other* can of rinsed and drained white beans and dump it into a blender or food processor. Add about 1/2 cup of water or chicken broth (you might need a little more to get it smooth). Blend until it’s nice and creamy. Pour that creamy mixture into the soup pot, then stir in the frozen corn, lime juice, and chopped cilantro. Mmm!

Final Simmer and Serve

Let the soup simmer, uncovered, for another 10 minutes or so. This helps it thicken up and lets all those flavors meld together. Give it a taste and add more salt and pepper if you think it needs it. Serve hot with tortilla chips, shredded cheese (if you’re feeling cheesy!), an extra lime wedge, jalapeno slices, and avocado. Enjoy!

Tips for the Best Creamy White Bean Chicken Enchilada Soup

Want to take your Creamy White Bean Chicken Enchilada Soup from “good” to “OMG AMAZING”? Here are a few little secrets I’ve learned along the way!

Spice Level

Not a fan of the heat? Seed that jalapeno *really* well, or skip it altogether! Love a fiery kick? Leave the seeds in or add a pinch of cayenne pepper. It’s your soup, make it how YOU like it!

Creaminess Factor

Sometimes I want my soup super thick and creamy, and sometimes I want it a little thinner. If it’s too thick, just add a splash more water or chicken broth until it’s perfect. Easy peasy!

Chicken Options

In a rush? Use pre-cooked rotisserie chicken! Just shred it and toss it in during the last few minutes of simmering. It cuts down on the cooking time like crazy!

Variations on Creamy White Bean Chicken Enchilada Soup

Okay, so you’ve made the basic Creamy White Bean Chicken Enchilada Soup, and you’re obsessed (I know you are!). Now what? Let’s remix it! Here are a few fun ways to change things up and make it your own:

Vegetarian Creamy White Bean Enchilada Soup

Skip the chicken and load it up with veggies! Sweet potatoes, zucchini, bell peppers… whatever you’ve got! Or, try adding some plant-based protein like crumbled tofu or tempeh. So good!

Spicy Creamy White Bean Chicken Enchilada Soup

Wanna kick it up a notch? Leave the seeds in that jalapeno, or add a serrano pepper for some serious heat! A dash of hot sauce at the end is always a good idea, too!

Different Toppings for Creamy White Bean Chicken Enchilada Soup

Get creative with your toppings! Instead of just chips and cheese, try crumbled cotija cheese, pickled onions, a dollop of Greek yogurt, or even some crispy tortilla strips. Yum!

Serving Suggestions for Creamy White Bean Chicken Enchilada Soup

You’ve got this amazing Creamy White Bean Chicken Enchilada Soup ready to go, but what should you serve with it? Honestly, it’s pretty fantastic on its own, but a little something extra never hurts! I love serving mine with a side of warm cornbread, or a simple green salad with a lime vinaigrette. Trust me, you can’t go wrong!

Storing and Reheating Your Creamy White Bean Chicken Enchilada Soup

Got leftovers? Lucky you! This Creamy White Bean Chicken Enchilada Soup tastes even BETTER the next day! Just pop it in an airtight container and stick it in the fridge. When you’re ready to dig in again, reheat it gently on the stovetop or in the microwave. Easy peasy!

Creamy White Bean Chicken Enchilada Soup FAQs

Got questions about this Creamy White Bean Chicken Enchilada Soup? I figured you might! Here are a few of the most common things folks ask me. Hopefully, this helps!

Can I freeze Creamy White Bean Chicken Enchilada Soup?

Yep, absolutely! This soup freezes really well. Just let it cool completely, then pop it into a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it on the stovetop. So easy!

Can I make Creamy White Bean Chicken Enchilada Soup in a slow cooker?

You bet! Just toss everything (except the corn, lime juice, and cilantro) into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken, stir in the corn, lime juice, and cilantro, and you’re good to go! It’s almost *too* easy!

Is Creamy White Bean Chicken Enchilada Soup gluten-free?

Good question! As written, yes, this soup *is* gluten-free. But you’ll want to double-check the label on your enchilada sauce to make sure it doesn’t contain any gluten. And obviously, skip the tortilla chips if you’re avoiding gluten!

Nutritional Information for Creamy White Bean Chicken Enchilada Soup

Okay, so here’s the deal: nutritional info can vary like crazy depending on the exact ingredients you use. So, please keep in mind that any numbers I give are just estimates!

Ready to Make Your Creamy White Bean Chicken Enchilada Soup?

Alright, what are you waiting for?! Get in the kitchen and whip up this Creamy White Bean Chicken Enchilada Soup! And hey, if you love it as much as I do, be sure to rate the recipe and leave a comment below!