Creamy White Bean Chicken Enchilada Soup Recipe

If you’re dreaming of something cozy, filling, and absolutely bursting with flavor, you can’t go wrong with this Creamy White Bean Chicken Enchilada Soup. The vibrant blend of white beans, tender chicken thighs, southwest spices, and a splash of enchilada sauce all come together in a rich, creamy base that instantly warms you up—no matter the season!

Ingredients You’ll Need

The ingredients for Creamy White Bean Chicken Enchilada Soup are refreshingly simple, yet each one is key to creating layers of flavor and that signature creamy texture. Here’s what you’ll need and a little about why every item earns its spot in the pot.

• Olive oil: Helps sauté the aromatics to unlock their maximum flavor.
• White onion: Offers depth and a subtle sweetness as the soup base.
• Jalapeño: Adds a gentle heat—seed for a mild kick or leave a few seeds for more spice!
• Green bell pepper: Gives crunch, color, and a mild peppery flavor.
• Cilantro: Adds brightness both in the soup and as a garnish.
• Garlic: Infuses every bite with savory warmth.
• Cumin, coriander, turmeric, garlic powder, oregano: This spice blend creates that classic southwest warmth and aroma.
• Red enchilada sauce: Packs in tangy, smoky flavor—choose a good quality brand for the best results.
• Low sodium chicken broth: Forms the base and allows you to control the salt level.
• Cannellini white beans (two cans): One can goes into the simmer and the other into the creamy blended base that thickens the soup beautifully.
• Boneless, skinless chicken thighs: Juicy, flavorful, and easy to shred after simmering.
• Salt and pepper: Brings out all the other flavors.
• Frozen corn: Adds a pop of sweetness and color in the final minutes.
• Lime juice: A fresh squeeze wakes up all the flavors at the end.
• Tortilla strips, avocado, extra cilantro, jalapeño slices, lime wedges: Optional garnishes that add texture and even more flavor at serving time.

Variations

Creamy White Bean Chicken Enchilada Soup offers endless room for creativity, so you can make it truly your own! Whether you want to pump up the veggies, change the heat, or suit different diets, these ideas make it easy to personalize each pot to match your cravings.

• Swap the Chicken: Use cooked rotisserie or leftover shredded chicken to save time, or even swap for turkey for a post-holiday twist.
• Bean Variety: Cannellini beans are classic, but great northern or navy beans work just as well for a slightly different texture.
• Go Vegetarian: Double the beans and add diced zucchini or mushrooms instead of chicken; use vegetable broth to keep it meatless.
• Mild or Spicy: Adjust the amount of jalapeño or mix in chipotle peppers in adobo sauce for smoky, fiery depth.
• No Enchilada Sauce on Hand? Sub in tomato sauce and add extra chili powder and pinch of smoked paprika for similar effect.

How to Make Creamy White Bean Chicken Enchilada Soup

Step 1: Sauté Aromatics

Begin by heating your olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the chopped onion, diced jalapeño, green bell pepper, half the cilantro, and garlic. Sauté everything for 2-4 minutes, until the onion is translucent and the veggies are fragrant and just starting to soften—this is where tons of foundation flavor gets built!

Step 2: Toast the Spices

Reduce the heat to low and add your cumin, coriander, turmeric, garlic powder, oregano, plus salt and pepper. Stir well and let the spices gently toast for about 20 seconds. This helps release all those irresistible aromas and wakes up the dried spices for a more complex soup base.

Step 3: Build the Soup

Now add the enchilada sauce, chicken broth, one can of drained white beans, raw chicken thighs, and another sprinkle of salt and pepper. Stir to combine and bring everything to a gentle boil, then immediately reduce to a simmer. Leave the pot uncovered and let the flavors meld for 25-30 minutes. The chicken will cook through and the beans will begin to break down, thickening the soup naturally!

Step 4: Shred the Chicken

After simmering, use a slotted spoon to scoop out the chicken thighs and place them on a cutting board. With two forks, shred the chicken into bite-sized pieces—it should be fall-apart tender! Return all that juicy, shredded chicken back into the pot, not missing a drop of goodness.

Step 5: Make the Creamy White Bean Base

For that signature creamy finish, blend the second can of drained white beans with 1/2 cup water or chicken broth in a blender or food processor until mostly smooth. Pour this luscious puree into your soup pot and stir well. This step transforms the broth into a thick, velvety dream—without any cream!

Step 6: Finish & Simmer

Add in the frozen corn, fresh lime juice, and the rest of the cilantro. Give everything a good stir, season to taste with more salt or pepper if needed, and let it simmer for another 10 minutes, uncovered—this pulls all the flavors together and lets the soup thicken perfectly.

How to Serve Creamy White Bean Chicken Enchilada Soup

Garnishes

The real fun starts with toppings! Try a handful of crispy tortilla strips or chips for crunch, slices of creamy avocado, extra fresh cilantro, a few spicy jalapeño rings, and an extra squeeze of lime. These little flourishes turn every bowl of Creamy White Bean Chicken Enchilada Soup into a feast for the senses.

Side Dishes

For a meal that feels like a restaurant special, serve this soup with warm cornbread, cheesy quesadillas, or a bright green salad tossed with tangy vinaigrette. The soup is hearty on its own, but extras are always welcome if you’re feeding a crowd or craving a little more variety.

Creative Ways to Present

For a playful presentation, ladle the soup into wide bowls and create a “topping bar” so each eater can customize with garnishes. Or, serve in small mugs at a party for an easy-to-hold, chili-bar vibe. A swirl of crema or a sprinkle of cotija cheese makes it restaurant-worthy in seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy White Bean Chicken Enchilada Soup keeps beautifully! Cover and refrigerate in an airtight container for up to 4 days. The flavors deepen over time, making leftovers just as delicious (if not more so) than day one.

Freezing

This soup freezes well, making it perfect for meal prep. Once cooled, portion into freezer-safe containers—just leave a little room for expansion. It’ll keep for up to three months. Thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, simply warm it over medium heat on the stove, stirring occasionally until hot. If it seems a bit thicker, just add a splash of chicken broth or water to loosen it up. You can also microwave individual servings for a quick, satisfying lunch!

FAQs

Final Thoughts

Whether you’re needing a comforting weeknight meal or something extra special for friends and family, Creamy White Bean Chicken Enchilada Soup is a guaranteed winner. Grab those simple ingredients and warm up with a bowl tonight—you’ll fall in love with every creamy, zesty, flavor-packed bite!

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