White Bean Chicken Enchilada Soup

Warm, hearty, and unbelievably creamy, this White Bean Chicken Enchilada Soup is everything you want on a cozy day. It’s loaded with tender chicken, white beans, flavorful enchilada sauce, and vibrant spices — yet there’s no dairy or cream in sight. The magic? Blended beans that give the soup its silky texture and extra protein boost.

Why You’ll Love This Recipe

This soup is comfort food done right — thick, nourishing, and full of flavor. It’s the kind of recipe that tastes like it’s been simmering all day, but it’s surprisingly easy to pull together. Perfect for busy weeknights, Sunday dinners, or even meal prep.

Plus, it’s naturally gluten-free, dairy-free, and absolutely bursting with Mexican-inspired flavor. Every bite has a little spice, a little tang, and a lot of comfort.

What Makes It Different

Unlike traditional enchilada soups that rely on cream or cheese, this version gets its luscious texture from pureed white beans. It’s a clever, healthier twist that keeps the soup rich and velvety without any added dairy.

So if you’re after a bowl that’s hearty, high in protein, and wholesome, this one’s a winner.

🥬 Ingredients You’ll Need

This White Bean Chicken Enchilada Soup is built with pantry staples and a handful of fresh ingredients:

• Olive oil: For sautéing and adding richness.
• Onion, jalapeño & green bell pepper: Build the aromatic base of the soup.
• Fresh cilantro & garlic: Add freshness and depth.
• Spices: Cumin, coriander, turmeric, garlic powder, oregano, salt & pepper — these create that signature enchilada warmth.
• Enchilada sauce: Go for a quality red sauce like Siete or Hatch for authentic flavor.
• Chicken broth: Use low-sodium broth to control salt levels.
• Cannellini beans: Two cans — one for blending (to make it creamy), and one left whole for texture.
• Chicken thighs: Tender, flavorful, and perfect for shredding.
• Corn, lime juice, and extra cilantro: Stirred in at the end for brightness.
• Toppings: Avocado slices, jalapeños, tortilla chips, extra cilantro, lime wedges, and cheese if desired.

🥄 The Secret to That Creamy Texture

The secret weapon here is blended white beans. Instead of dairy, you’ll blend one can of beans with broth or water until smooth. This mixture goes right into the pot, creating a thick, creamy base while adding plant-based protein.

It’s a healthy swap that keeps all the indulgence — and none of the heaviness.

🧄 Step-by-Step Instructions

1. Sauté the Base

Heat olive oil in a large pot over medium heat. Add onion, jalapeño, bell pepper, cilantro, and garlic. Cook until the onion softens and becomes fragrant, about 3–4 minutes.

2. Add the Spices & Chicken

Turn heat to low and stir in cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper. Let them bloom for 20 seconds. Then pour in enchilada sauce, chicken broth, one can of white beans, and the chicken thighs. Stir to combine.

3. Simmer & Shred

Bring to a boil, then reduce to a simmer for about 25–30 minutes (uncovered). When the chicken is tender, remove it, shred it with two forks, and return it to the pot.

4. Blend the Creamy Bean Base

Blend the remaining can of white beans with ½ cup of water or broth until smooth. Pour this creamy mixture into the soup, then stir in corn, lime juice, and fresh cilantro.

5. Finish & Serve

Let the soup simmer another 10 minutes uncovered to thicken. Taste and adjust seasoning with salt and pepper.

Ladle into bowls and top with avocado slices, jalapeños, tortilla strips, or cheese. Serve with lime wedges on the side.

💡 Tips & Variations

• Use rotisserie chicken: For a quick shortcut, stir in 2 cups of cooked shredded chicken instead of raw thighs.
• No enchilada sauce? Use 1 cup tomato sauce + ½ teaspoon chili powder.
• Swap beans: Chickpeas work well if you’re out of cannellini beans.
• Make it in the slow cooker: Sauté veggies first, then add everything except lime juice and cilantro. Cook 3–4 hours on high or 6–7 hours on low. Add the blended beans and mix-ins at the end.

🧊 Storage & Freezing

• To store: Refrigerate for up to 5 days in an airtight container. Reheat gently on the stove or in the microwave.
• To freeze: Let cool completely, then freeze up to 3 months. Thaw overnight in the fridge before reheating.

🍲 More Cozy Soups to Try

• Creamy Butternut Squash Green Chile Soup
• Healing Ginger Chicken & Rice Soup
• Slow Cooker Pumpkin Peanut Butter Chicken Soup
• White Bean & Roasted Butternut Squash Soup

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