Creamy White Bean Enchilada Soup is a comforting and hearty dish full of smooth white beans, tender chicken, and a gentle mix of spices that bring a little Southwest flavor to your bowl. It’s creamy without being heavy, with just the right touch of enchilada sauce to give it a warm, cozy kick.
I love how this soup feels like a hug in a bowl – it’s easy to make and great for chilly days when you want something filling but not too rich. I usually add a handful of tortilla chips or a sprinkle of cheese on top to add a bit of crunch and extra flavor. It’s one of those meals that feels special but comes together quickly, which is perfect for busy nights.
Serving this soup with a side of fresh avocado or a squeeze of lime really brightens it up and makes the flavors pop even more. Whenever I make it, everyone always asks for seconds, and sometimes I even save some for lunches the next day because it tastes so good reheated. This is definitely one soup that I keep coming back to again and again.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans provide a creamy texture. If you don’t have these, navy beans or even chickpeas work well!
Enchilada Sauce: This adds the signature flavor. Green sauce gives a tangier taste, while red sauce is smokier. You can swap for salsa verde or even a mix of tomato sauce and spices if needed.
Chicken: Optional but adds protein and heartiness. Leftover roasted chicken or rotisserie store-bought chicken make it simple. For vegetarian, just skip it or add extra beans or veggies.
Dairy: Sour cream or Greek yogurt makes the soup creamy without heaviness. If dairy-free, try coconut yogurt or a splash of coconut milk. Cheese adds richness but can be left off for a lighter version.
How Do I Make the Soup Creamy Without Adding Heavy Cream?
This soup gets its creaminess mainly from the white beans and sour cream or yogurt. Here’s how to get that smooth, cozy texture:
- Use cooked white beans and blend part of the soup or mash some beans in the pot. This naturally thickens the broth.
- Add the sour cream or Greek yogurt near the end of cooking. Stir gently so it melts into the soup without curdling.
- Finishing with shredded cheese gives extra richness and depth.
By using these ingredients, you avoid heavy cream but still get a deliciously creamy soup that feels comforting and light at the same time.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this so the soup heats evenly and doesn’t stick as it simmers.
- Wooden spoon or ladle – perfect for stirring ingredients and scraping the bottom of the pot.
- Measuring cups and spoons – to keep your ingredients just right.
- Blender or immersion blender (optional) – for blending part of the soup if you want extra creamy texture.
- Serving bowls and spoons – to enjoy your warm soup.
Flavor Variations & Add-Ins
- Swap shredded chicken with cooked chorizo or sausage for a spicier flavor.
- Add sautéed bell peppers or corn for extra veggies and sweetness.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a different cheesy kick.
- Stir in a little smoked paprika or cumin for a deeper smoky flavor, especially great if you prefer a bolder taste.
Creamy White Bean Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 3 cups cooked or canned white beans (cannellini or great northern), drained and rinsed if canned
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cooked, shredded chicken (optional)
- 1 cup enchilada sauce (green or red, your choice)
- ½ cup sour cream or plain Greek yogurt
- ½ cup shredded Monterey Jack or cheddar cheese, plus more for topping
- Salt and pepper, to taste
For Garnishes:
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Tortilla chips
- Extra shredded cheese and sour cream (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It comes together quickly and is perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook it for about 5 minutes until it becomes soft and translucent. Then add the minced garlic, cumin, chili powder, and oregano. Stir in the spices and cook for about 1 minute until you can smell their lovely aroma.
2. Add Main Ingredients:
Pour in the white beans, chicken broth, shredded chicken if you’re using it, and enchilada sauce. Stir everything together so the flavors combine nicely.
3. Simmer the Soup:
Bring the soup to a boil. Then reduce the heat and let it simmer gently for 15–20 minutes. This helps all those delicious flavors mix together perfectly.
4. Make It Creamy & Season:
Turn off the heat and stir in the sour cream (or Greek yogurt) and shredded cheese until melted and creamy. Taste, then add salt and pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls. Top with fresh avocado slices, extra shredded cheese, a spoonful of sour cream if you like, chopped cilantro, and a few crunchy tortilla chips on the side or right in the bowl for some extra fun.
Can I Use Canned Beans Instead of Cooked Beans?
Absolutely! Just make sure to drain and rinse canned beans well to reduce excess salt and improve flavor. This also helps create a smoother, less salty soup.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Vegetarian or Vegan?
Yes! Use vegetable broth instead of chicken broth, skip the chicken, and swap sour cream and cheese for plant-based alternatives like vegan yogurt and dairy-free cheese.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the chili powder or use a mild enchilada sauce. For extra heat, add some chopped jalapeños or a dash of hot sauce while cooking.
