Description
A cozy and delicious Creamy White Bean Chicken Enchilada Soup that uses blended white beans to create a creamy texture without any cream or dairy. This flavorful soup combines tender chicken thighs, enchilada sauce, warming spices, and fresh vegetables, making it a perfect lunch or dinner option served with tortilla chips, avocado, and lime wedges.
Ingredients
Scale
Soup Base
- 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
Creamy White Bean Base
- 1 (15 ounce) can cannellini white beans, rinsed and drained (1½ cups)
- ½ cup water or chicken broth
Mix-ins
- ¾ cup frozen corn
- 1 medium lime, juiced
- ¼ cup fresh, chopped cilantro
Garnish
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Jalapeno slices
- Extra lime wedges
Instructions
- Sauté Vegetables: Add olive oil to a large Dutch oven or large pot and heat over medium-high. Add the chopped onion, jalapeno, green bell pepper, cilantro, and minced garlic. Sauté until the onions become translucent and begin to soften, about 2-4 minutes.
- Add Spices and Liquids: Reduce heat to low and stir in cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper. Cook for 20 seconds. Then add the enchilada sauce, chicken broth, one can of rinsed and drained white beans (approximately 1½ cups), uncooked chicken thighs, salt, and pepper. Stir well to combine.
- Simmer Soup and Shred Chicken: Bring the soup to a boil, then reduce heat to a simmer uncovered. Let it cook for 25-30 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, shred it using two forks, then return the shredded chicken to the pot.
- Prepare Creamy Bean Base: In a blender or food processor, combine the remaining can of rinsed and drained white beans (about 1½ cups) with ½ cup water or chicken broth. Blend until smooth, adding a little more liquid if needed for consistency.
- Finish Soup: Stir the blended white beans into the soup. Then add the frozen corn, lime juice, and chopped cilantro. Taste and adjust salt and pepper as needed. Continue simmering uncovered for another 10 minutes to thicken and meld the flavors.
- Serve and Garnish: Ladle soup into bowls and serve with tortilla strips or chips, extra cilantro, avocado slices, jalapeno slices, and lime wedges for squeezing over. Enjoy warm.
Notes
- This soup is creamy without any dairy, thanks to blended white beans, making it lighter than cream-based soups.
- Use low sodium chicken broth to better control salt levels in the final soup.
- Adding fresh lime juice at the end brightens the flavors and balances the spices.
- Customize garnishes to your preference such as shredded cheese, sour cream, or extra spicy jalapenos.
- Leftovers can be refrigerated and taste even better the next day as flavors meld further.
Nutrition
- Serving Size: 1 serving (about 1 bowl)
- Calories: 391 kcal
- Sugar: 3.9 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 7.2 g
- Protein: 36.8 g
- Cholesterol: 75 mg
