Name: Creamy White Bean Chicken Enchilada Soup Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 1 jalapeno, seeded and diced; 1 small green bell pepper, very finely diced (about ½ cup); ½ cup finely diced cilantro; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon garlic powder; ½ teaspoon oregano; 1 cup red enchilada sauce (Siete or Hatch brands recommended); 4 cups low sodium chicken broth; 1 (15 ounce) can cannellini white beans, rinsed and drained (1½ cups); 1 pound boneless skinless chicken thighs; ½ teaspoon salt, plus more to taste; Freshly ground black pepper to taste; 1 (15 ounce) can cannellini white beans, rinsed and drained (1½ cups); ½ cup water or chicken broth; ¾ cup frozen corn; 1 medium lime, juiced; ¼ cup fresh, chopped cilantro; Tortilla strips or chips; Extra cilantro; Avocado slices; Jalapeno slices; Extra lime wedges

If you’re craving comfort food with a little southwestern flair, you absolutely have to try this Creamy White Bean Chicken Enchilada Soup Recipe. I love this soup because it’s cozy, packed with flavor, and surprisingly creamy without any heavy cream—thanks to pureed white beans. Whether you’re warming up on a chilly evening or looking for a hearty weeknight dinner, this soup never disappoints. Stick around, and I’ll walk you through how to get it just right.

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Why You’ll Love This Recipe

Naturally Creamy: Using white beans to add creaminess means no dairy needed, which is great for a lighter but still indulgent soup.
Flavor-Packed: A blend of cumin, coriander, and enchilada sauce deliver that delicious southwestern kick every spoonful needs.
Easy to Make: This recipe comes together quickly with easy steps and everyday ingredients you probably already have.
Family Favorite: My family goes crazy for this soup—it’s a go-to for weeknight dinners and leftovers disappear fast.

The image shows three white bowls filled with a thick orange soup with visible white beans, corn, and pieces of shredded chicken. Each bowl is topped with green sliced avocado, dark green rings of jalapeño, light yellow tortilla strips, and a wedge of lime with black pepper sprinkled on top. Fresh green cilantro leaves are scattered over the soup and around the bowls. One bowl has a spoon resting inside it on a small light wood board. The bowls sit on a white marbled surface with a beige cloth on the right side and a small white bowl with extra tortilla strips above. A small green bowl with cilantro and lime wedges is on the left, next to a knife. photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken enchilada soup, crockpot chicken enchilada soup, easy southwestern chicken soup, hearty white bean soup

Ingredients You’ll Need

The magic behind this Creamy White Bean Chicken Enchilada Soup Recipe comes from a well-rounded mix of fresh veggies, spices, and hearty chicken thighs for richness. Shopping tip: grab a good-quality enchilada sauce—you’ll taste the difference.

Flat lay of a small bowl of olive oil, one medium chopped white onion, one diced jalapeno pepper, a small pile of finely diced green bell pepper, a small bunch of fresh cilantro leaves, three peeled garlic cloves, small heaps of ground cumin, coriander, turmeric, garlic powder, and oregano, a ramekin of bright red enchilada sauce, a cup of chicken broth in a clear glass, two cans of rinsed white cannellini beans spilling some beans beside the cans, raw boneless skinless chicken thighs neatly arranged, a small bowl of frozen corn, one halved medium lime, sliced avocado pieces, a few jalapeno slices, extra lime wedges, and a handful of tortilla strips, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken enchilada soup, crockpot chicken enchilada soup, easy southwestern chicken soup, hearty white bean soup

Olive oil: Use extra virgin for the best flavor when sautéing the veggies.
White onion: Adds sweetness and depth once softened—don’t skip it!
Jalapeno: I recommend removing the seeds to control heat, but leave them for a spicier kick.
Green bell pepper: Finely diced so it melts into the soup and boosts freshness.
Cilantro: Adds brightness—reserve some for garnish too!
Garlic cloves: Minced garlic infuses that classic base flavor.
Cumin, coriander, turmeric, garlic powder, and oregano: This spice blend provides warm complexity. Don’t worry if you don’t have coriander or turmeric exactly—cumin and oregano carry the flavor.
Red enchilada sauce: Look for one with smoky depth; my favorites are Siete and Hatch.
Low sodium chicken broth: Opt for low sodium so you can control seasoning more precisely.
Cannellini white beans: You’ll use two cans: one whole and one to blend for creaminess.
Boneless skinless chicken thighs: They stay juicy during simmering compared to breasts.
Salt and freshly ground black pepper: For seasoning to taste.
Frozen corn: Adds sweetness and texture near the end.
Lime juice: Brings a zesty brightness that brightens the whole soup.
Extra garnishes (tortilla strips, avocado, jalapenos, extra cilantro, lime wedges): These complete the experience and tune the flavors just how you like.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to customize this soup based on what I have and the mood. You can easily dial the spice level up or down and even swap out protein options for different tastes or diets.

Veggie Variation: For a vegetarian twist, skip the chicken and add extra beans or roasted sweet potatoes—still hearty and comforting!
Spice Level: I sometimes add a chipotle pepper for smoky heat, or leave out the jalapeno entirely for a milder version that my kids love.
Dairy Addition: Though creamy without it, a sprinkle of shredded cheese or a dollop of sour cream on top makes a nice indulgent finish.
Slow Cooker Method: Toss everything except the blended beans and corn into a slow cooker on low for 6 hours, then add those in last and cook a bit more.

How to Make Creamy White Bean Chicken Enchilada Soup Recipe

Step 1: Sauté the Base Flavors

Start by heating olive oil over medium-high heat in a large pot or Dutch oven. Toss in the chopped onion, jalapeno, green bell pepper, cilantro, and garlic. I love the aroma here—after about 2 to 4 minutes, the onions should be translucent and the veggies softened, releasing all those deep flavors. Try not to brown the garlic too much; you just want it fragrant, not bitter.

Step 2: Toast the Spices and Add Liquids

Turn the heat down to low and sprinkle in your spices along with salt and pepper—cumin, coriander, turmeric, garlic powder, oregano—they make this soup sing! Stir them for about 20 seconds to toast their flavors just right. Then pour in your enchilada sauce, chicken broth, and the first can of rinsed white beans. Nestle in your raw chicken thighs and season again with salt and pepper.

Step 3: Simmer and Shred

Bring the pot to a boil, then reduce the heat to a gentle simmer. Keep the lid off—it helps concentrate the flavors while cooking. Let it simmer for 25 to 30 minutes, until the chicken is cooked through and tender. Then, scoop out the chicken with a slotted spoon and shred it with two forks. This is where I sometimes take a minute to sneak a taste; it’s already smelling incredible!

Step 4: Puree the Beans and Finish Soup

In a blender or food processor, combine the second can of white beans with ½ cup water or chicken broth. Blend until creamy and smooth—if it’s too thick, add a splash more liquid. Stir this creamy bean mixture back into the soup pot along with the frozen corn, fresh lime juice, and chopped cilantro. Let your soup simmer uncovered for about 10 minutes more; this will thicken it up nicely and marry all those flavors.

Step 5: Serve and Garnish

Ladle your soup into bowls and top with crunchy tortilla strips or chips, creamy avocado slices, jalapeno slices if you like heat, extra lime wedges for squeezing, and a sprinkle of cilantro. Trust me, the garnishes really elevate this soup to next-level deliciousness.

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Pro Tips for Making Creamy White Bean Chicken Enchilada Soup Recipe

Don’t Skip Sautéing: I once rushed and added spices straight to the broth. Sautéing them in oil first unlocks their full flavor potential.
Use Chicken Thighs: They stay juicy and tender during simmering, unlike breasts that can dry out.
Adjust Spice Levels: Removing jalapeno seeds helps tame the heat; add them back if you want more kick.
Blend Beans for Creaminess: Blending the beans separately makes the soup silky without needing dairy, which I discovered cuts calories but keeps richness.

How to Serve Creamy White Bean Chicken Enchilada Soup Recipe

A white bowl filled with thick orange-red soup containing white beans and shredded chicken pieces, topped with three thin crispy tortilla strips placed near the top edge, two green jalapeño slices, and three light green avocado slices on the left side, along with bright green cilantro leaves near the center. The soup looks chunky with corn bits, finely chopped onions, and herbs mixed inside. A silver spoon is inside the bowl on the right, partially submerged in the soup. The bowl is set on a wooden board with a white marbled surface visible beneath it. Photo taken with an iphone --ar 2:3 --v 7 - Creamy White Bean Chicken Enchilada Soup, white bean chicken enchilada soup, crockpot chicken enchilada soup, easy southwestern chicken soup, hearty white bean soup

Garnishes

I usually go all out with garnishes—fresh avocado slices add creaminess, some crisp tortilla strips bring a contrasting crunch, and extra jalapeno slices give a punch of heat if you like. A little squeeze of fresh lime finishes it with vivid brightness that lifts the whole bowl.

Side Dishes

This soup is often a meal on its own, but when I want to round it out I love serving it with a simple green salad or warm corn bread. Sometimes a light Mexican-style rice on the side also does the trick perfectly.

Creative Ways to Present

For special occasions or dinner parties, I serve this soup in mini mason jars with toppings on the side so everyone can customize. Or, ladle it into hollowed-out mini pumpkins for an autumn twist—guests always get a kick out of that presentation!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it’s perfect for easy lunches or quick dinners the next few days.

Freezing

This soup freezes really well. I freeze it in meal-sized portions and thaw overnight in the fridge before reheating. Just note that the avocado garnish is best added fresh after thawing.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. It reheats evenly without breaking apart, and if needed, add a splash of broth or water to loosen it up.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs hold up better during the long simmer, staying juicy and tender. If you prefer breasts, add them later in the cooking process to avoid drying out.
Is this soup spicy?

The heat level depends on whether you include jalapeno seeds and the enchilada sauce you use. You can control the spice by removing seeds or choosing a milder enchilada sauce.
Why do we blend the beans?

Blending the beans creates a creamy base that thickens the soup naturally without using cream or flour, making it lighter but still satisfyingly rich.
Can I make this soup in a slow cooker?

Yes! Combine all ingredients except the blended beans and corn in your slow cooker on low for 6 hours, then add the blended beans and corn in the last 30 minutes to finish.

Final Thoughts

This Creamy White Bean Chicken Enchilada Soup Recipe has become one of my absolute go-tos when I want something comforting, easy, and full of flavor. It’s one of those dishes that feels like a warm hug in a bowl, and the best part is how simple it is to make. I hope you’ll try it soon and enjoy it as much as my family and I do—you’ll find it’s a forever favorite before long!