Creamy White Bean Enchilada Soup is a comforting bowl packed with tender white beans, rich enchilada flavors, and a smooth, creamy texture that feels like a warm hug on a chilly day. It combines the zest of enchilada seasoning with the gentle creaminess of beans and broth, making every spoonful satisfying and full of subtle spice.
I love making this soup when I want something quick but still hearty and cozy. The creamy texture comes from blending just a part of the beans with the broth, which adds body without needing heavy cream. Plus, it’s a great way to enjoy all the flavors of enchiladas but with less fuss and more comfort. I often add a pinch of fresh cilantro or a squeeze of lime on top to brighten the flavors right before serving.
For serving, I like to pile on some crunchy tortilla chips and a little shredded cheese so you get that fun mix of creamy soup and crispy topping. It’s one of those recipes I come back to again and again, especially when I want something filling without spending hours in the kitchen. This soup is a perfect choice for a cozy lunch or a simple, crowd-pleasing dinner.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans work great here for a creamy texture. If you don’t have canned beans, you can use cooked dried beans but add them later to avoid mushiness.
Chicken: I like using cooked shredded chicken, often leftovers or rotisserie for convenience. You can skip it for a vegetarian version or add cooked veggies like zucchini instead.
Cheese & Sour Cream: Cheddar or Monterey Jack melts nicely and adds richness. For a lighter option, try reduced-fat cheese and Greek yogurt instead of sour cream—it adds creaminess and protein.
Enchilada Flavors: The cumin, chili powder, smoked paprika, and green chilies build the classic enchilada taste. Feel free to adjust the spices to your heat preference or swap jalapeño for a milder pepper.
How Do You Make the Soup Creamy Without Heavy Cream?
The trick to that creamy texture is blending part of the soup after it’s simmered. This thickens the broth naturally using the beans, avoiding heavy cream or flour.
- Use an immersion blender to puree about one third of the soup right in the pot.
- If you don’t have one, carefully ladle some soup into a blender, puree until smooth, and pour back.
- This method adds body and smoothness while still leaving plenty of chunky beans and veggies.
Then, stir in cheese and sour cream or Greek yogurt for extra richness. If the soup gets too thick, just add more broth or water until you get your preferred consistency.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it heats evenly and fits everything comfortably.
- Immersion blender – makes blending part of the soup quick and easy for a creamy texture. If you don’t have one, use a regular blender carefully.
- Cutting board and sharp knife – for chopping onion, garlic, and jalapeño quickly and safely.
- Measuring spoons and cups – keeping everything precise when adding spices and liquids.
- Stirring spoon or spatula – for mixing everything evenly during cooking.
Flavor Variations & Add-Ins
- Skip the chicken for a vegetarian version and add extra veggies like zucchini, bell peppers, or corn for more texture and flavor.
- Replace shredded cheese with pepper jack or a vegan cheese alternative for a different kick or dietary need.
- Add a squeeze of lime or chopped fresh cilantro on top at the end to brighten the flavors.
- Mix in cooked chorizo or crumbled bacon for a smoky, savory twist.
How to Make Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and minced (optional, for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp oregano
- ¼ tsp black pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (10 oz) can diced green chilies
- 1 (14 oz) can diced tomatoes, drained
- 2 cups cooked shredded chicken (optional)
- 1 cup shredded cheddar or Monterey Jack cheese, plus more for garnish
- 1 cup sour cream or plain Greek yogurt
- Fresh cilantro leaves, chopped (for garnish)
- Salt, to taste
- Tortilla chips or strips, for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep and 25 minutes to cook, so around 35 minutes total. It’s quick enough for a cozy weeknight meal but still packed with comforting flavors.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and clear. Then add the minced garlic and jalapeño and cook for another 1-2 minutes, until fragrant.
2. Add the Spices:
Stir in the cumin, chili powder, smoked paprika, oregano, and black pepper. Cook everything together for about 1 minute to bring out the flavors.
3. Simmer the Soup:
Pour in the chicken broth and bring to a gentle simmer. Add the drained white beans, diced green chilies, diced tomatoes, and shredded chicken if using. Let it all simmer for 15-20 minutes so the flavors get cozy together.
4. Blend for Creaminess:
Use an immersion blender to blend about one-third of the soup until smooth. This step makes the soup creamy without needing heavy cream. If you don’t have an immersion blender, carefully blend a portion in a traditional blender and return it to the pot.
5. Finish with Cheese and Sour Cream:
Stir in the shredded cheese and sour cream (or Greek yogurt) until the cheese has melted and the soup is smooth and creamy. If it feels too thick, add a splash of broth or water to loosen it up.
6. Serve and Enjoy:
Taste and season with salt as needed. Serve the soup hot with extra shredded cheese and fresh cilantro on top. Add crunchy tortilla chips or strips for a delightful texture contrast.
Can I Use Canned Beans Straight from the Can?
Yes! Just be sure to drain and rinse the beans well to remove excess sodium and any canning liquid. This helps keep the soup’s flavor clean and fresh.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the shredded chicken and use vegetable broth instead of chicken broth. You can boost the protein with extra beans or add veggies like corn or zucchini.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.
Can I Freeze Creamy White Bean Enchilada Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove to maintain its creamy texture.
