Creamy White Bean Enchilada Soup is a comforting bowl full of smooth white beans, tender chicken, and a gentle kick of enchilada spices all nestled in a rich, creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, with soft textures and just enough spice to make you smile. The combination of beans and enchilada flavors gives it a fresh twist on classic soup that keeps things interesting but still easy to love.
I always like to add a little extra cheese and a few crunchy tortilla strips on top—it makes each spoonful even better with a nice mix of creamy and crispy. I find that this soup is perfect for meal prepping because the flavors get even better the next day, and it’s super easy to reheat when I want something quick and satisfying. Plus, it’s a great way to sneak in some healthy beans without anyone even noticing.
This soup is one of those dishes that’s great for sharing with friends or family because it’s a crowd-pleaser that feels hearty without being heavy. Whenever I make it, someone always asks for the recipe—it’s just that good. I love serving it with a simple side of warm cornbread or a fresh green salad to round out the meal with some crunch and color. It’s a cozy, tasty meal that never gets old!
Key Ingredients & Substitutions
White Beans: I love using cannellini beans for their creamy texture, but Great Northern beans work just as well. If you want to skip canned beans, soak and cook dry beans ahead for a fresher taste.
Enchilada Sauce: This adds the soup’s signature flavor. Red enchilada sauce is more traditional, but green sauce gives a nice tangy twist. If you don’t have store-bought, a mix of tomato paste and chili powder can work in a pinch.
Sour Cream or Mexican Crema: These give the soup its creamy, smooth finish. For a dairy-free option, try coconut yogurt or a cashew cream substitute—they’ll still add creaminess without the dairy.
Chicken: Shredded chicken is optional but adds protein and texture. I often use leftover rotisserie chicken for convenience, or skip it for a vegan/vegetarian version by swapping chicken broth for veggie broth.
How Do You Get the Perfect Creamy Texture Without Losing All the Beans?
Partially pureeing the soup is key. You want a creamy broth while keeping some beans whole for texture. Here’s my method:
- Use an immersion blender directly in the pot to puree about half the soup, leaving the rest chunky.
- If you don’t have one, transfer half the soup to a blender, puree until smooth, then mix back in.
- Don’t fully blend it, or the soup turns more like a spread than a comforting bowl of soup.
This balance keeps the soup thick and creamy but still has those tender beans to enjoy in every bite.
Equipment You’ll Need
- Large pot – It’s perfect for simmering the soup and blending part of it right in the pot. I like how easy cleanup is.
- Immersion blender – This makes pureeing half of the soup quick and mess-free. If you don’t have one, a regular blender works too—just be careful with hot liquids.
- Chef’s knife and cutting board – Useful for chopping the onion, garlic, tomato, and cilantro. I find it way easier with sharp tools.
- Measuring cups and spoons – To measure spices, broth, and other ingredients accurately for the best flavor.
- Soup ladle or large spoon – For serving bowls easily without spilling.
Flavor Variations & Add-Ins
- Swap chicken for sautéed shrimp or tofu for a seafood or vegetarian twist. Both hold flavor well with the spicy broth.
- Add a handful of chopped spinach or kale when the soup is simmering—it adds fresh greens and more nutrients.
- Use different cheeses like Monterey Jack or feta on top for extra richness and flavor contrast.
- Sprinkle with sliced jalapeños, pickled red onions, or a squeeze of lime to boost the spice and acidity. Perfect for customizing to your taste!
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (4 oz) can diced green chilies
- 3 cups cooked white beans (such as cannellini or Great Northern), drained and rinsed if canned
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 2 cups cooked shredded chicken (optional)
- 1 cup enchilada sauce (red or green)
- 1/2 cup sour cream or Mexican crema, plus more for serving
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 medium tomato, diced
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, for a total of around 35 minutes. It’s an easy recipe that’s perfect for weeknight dinners when you want something warm and cozy without spending all evening in the kitchen.
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper if you like heat. Cook everything together for about 1 minute until fragrant.
2. Add Beans and Broth:
Stir in the diced green chilies and the white beans. Pour in the chicken broth and bring the soup to a simmer. Let it gently cook for 10 to 15 minutes so the flavors can blend nicely.
3. Create Creamy Texture:
Use an immersion blender to puree part of the soup directly in the pot. This will make your broth creamy while keeping some beans whole for a nice texture. If you don’t have an immersion blender, carefully transfer about half the soup to a blender, puree, and pour it back into the pot.
4. Stir in Final Ingredients:
Add the enchilada sauce, shredded chicken if using, and sour cream. Stir gently as the soup warms through, but do not let it boil after adding the sour cream to keep it smooth and creamy. Season with salt and pepper to taste.
5. Serve and Garnish:
Ladle the soup into bowls and top with sliced avocado, diced tomato, chopped cilantro, and a drizzle of sour cream or crema. Serve warm with tortilla chips or cornbread on the side if you like.
Can I Use Canned Beans Instead of Cooking My Own?
Absolutely! Just be sure to drain and rinse canned white beans well to reduce excess salt and improve flavor. They save time and work great in this soup.
Can I Make This Soup Vegetarian or Vegan?
Yes! Swap the chicken broth for vegetable broth and omit the shredded chicken. Use a dairy-free sour cream or crema alternative to keep it creamy but plant-based.
How Do I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
Can I Freeze Creamy White Bean Enchilada Soup?
You can freeze it, but for best texture, freeze before adding sour cream. Thaw in the fridge overnight and stir in sour cream after reheating to keep it smooth and fresh.
