Creamy White Bean Chicken Enchilada Soup Recipe

If you’re craving something comforting, flavorful, and just a little bit special, this Creamy White Bean Chicken Enchilada Soup Recipe is going to win you over. It’s like all your favorite Mexican-inspired flavors wrapped up in a cozy, creamy soup that feels like a warm hug on a chilly day. I absolutely love how the white beans give it that silky texture without any heavy cream, and the enchilada sauce adds this perfect hint of smoky, tangy spice. Stick around—I’ll walk you through how to make it exactly right, with tips from my own kitchen adventures.

this …

Ingredients You’ll Need

The ingredients for this Creamy White Bean Chicken Enchilada Soup Recipe come together beautifully—each one bringing a layer of flavor or creaminess. When shopping, look for good-quality enchilada sauce and fresh herbs to really make the soup sing.

• Olive oil: Use a good-quality extra virgin olive oil for sautéing—it adds subtle fruitiness.
• White onion: Adds sweetness and depth when softened just right.
• Jalapeno: Adjust to your heat preference; I usually remove the seeds for mild spice.
• Green bell pepper: Very finely diced so it melts into the soup without dominating.
• Cilantro: Fresh cilantro brightens the whole dish—don’t skip it!
• Garlic: Freshly minced for that punch of aromatic flavor.
• Spices (cumin, coriander, turmeric, garlic powder, oregano): These warm spices are the soul of the soup’s flavor.
• Red enchilada sauce: I love Siete or Hatch brands for their robust flavor.
• Chicken broth: Low sodium helps you control saltiness perfectly.
• Cannellini white beans: Rinsed and drained—half for blending, half for adding whole for texture.
• Boneless skinless chicken thighs: They stay juicy and tender, unlike chicken breasts.
• Salt and black pepper: Essential seasoning to balance all the flavors.
• Frozen corn: Adds a touch of sweetness and texture.
• Lime juice: Freshly squeezed, this adds a bright, tangy finish.

Variations

One of my favorite parts about this Creamy White Bean Chicken Enchilada Soup Recipe is how easy it is to tweak for your taste or dietary needs. I often play around with veggies or spice levels, and you can too!

• Make it vegetarian: Swap chicken thighs for extra beans or hearty veggies like diced zucchini and mushrooms; you’ll still get great protein and creaminess.
• Add heat: When I’m feeling brave, I toss in some extra chopped jalapeno or a pinch of chipotle powder for smoky spice.
• Use chicken breast: If you prefer white meat, just watch it closely so it doesn’t dry out—shred as soon as it’s cooked through.
• Seasonal twists: In the summer, I garnish with fresh corn off the cob instead of frozen for a sweeter pop.

How to Make Creamy White Bean Chicken Enchilada Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil over medium-high heat in a large Dutch oven or heavy soup pot. Toss in your chopped white onion, diced jalapeno, finely diced green bell pepper, chopped cilantro, and minced garlic. Sauté everything until the onions turn translucent and soften nicely, about 2 to 4 minutes. This step builds that great flavor foundation—don’t rush it! Keep an eye so nothing browns too much; you want softness and sweetness here.

Step 2: Toast the Spices

Turn the heat down to low, then add in cumin, ground coriander, turmeric, garlic powder, oregano, salt, and freshly ground black pepper. Stir everything for about 20 seconds—just until the spices bloom and fill your kitchen with that warm, inviting aroma. This quick toast helps transform the spices from ordinary to extraordinary.

Step 3: Add the Liquid and Chicken

Pour in the enchilada sauce and chicken broth, then add one can of rinsed, drained white beans (about 1 ½ cups). Nestle in the raw chicken thighs, seasoning lightly with salt and pepper. Bring the whole pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. I love how the flavors marry during this gentle bubbling—just don’t cover it or the soup won’t thicken properly.

Step 4: Shred the Chicken

When the chicken is cooked through and tender, scoop it out with a slotted spoon. Shred using two forks—this part is kind of therapeutic! Then stir the shredded chicken back into the soup pot so it absorbs even more flavor. This step ensures every bite is tender and satisfying.

Step 5: Blend the Creamy White Bean Base

In a blender or food processor, combine the second can of rinsed and drained white beans with ½ cup of water or chicken broth. Blend until smooth but still a little thick—this is what gives the soup its luscious creaminess without cream! Add the blended beans into your soup pot and stir well.

Step 6: Finish with Freshness and Mix-ins

Stir in the frozen corn, freshly squeezed lime juice, and chopped cilantro. Give the soup a final taste, then season with more salt and pepper if needed. Let it simmer uncovered for another 10 minutes to thicken and blend the flavors beautifully. By this point, your kitchen smells irresistible, and the soup looks just perfect.

How to Serve Creamy White Bean Chicken Enchilada Soup Recipe

Garnishes

I love topping this soup off with crunchy tortilla strips or chips for texture, creamy avocado slices to cool the spice, extra fresh cilantro for brightness, jalapeno slices if you want more heat, and a generous squeeze of lime juice right before digging in. These garnishes really make the whole bowl pop and add layers of flavor and texture that keep every spoonful exciting.

Side Dishes

This soup pairs beautifully with a simple side salad, warm corn tortillas, or Mexican rice if you’re feeling extra hearty. I sometimes serve it alongside a fresh avocado and tomato salad for a bright contrast, which balances the creaminess perfectly.

Creative Ways to Present

For special occasions, I’ve served this soup in small bowls inside hollowed-out mini bell peppers or alongside mini tostadas topped with crema and cheese. It’s a fun way to dress it up and impress guests while still keeping the cozy vibe.

Make Ahead and Storage

Storing Leftovers

My go-to method for leftovers is to let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. It actually tastes even better the next day because the flavors meld beautifully overnight.

Freezing

I’ve frozen this soup in portioned containers for up to 3 months. Just keep in mind the soup thickens when frozen, so you might need to stir in a little broth or water when reheating to reach your preferred consistency.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of broth or water to loosen it up. Microwaving works too—just cover and heat in short intervals so it doesn’t dry out.

FAQs

Final Thoughts

This Creamy White Bean Chicken Enchilada Soup Recipe has become one of those dishes I turn to when I want something that feels like a treat but is still straightforward to make. The creamy texture from the beans, paired with the warmth of the spices and the freshness at the end, hits all the right notes. It’s perfect for family dinners, meal prep, or even impressing guests with minimal fuss. I really hope you give it a try—you might just find it becomes one of your favorite go-to soups too!

Print