Description

This Creamy White Bean Chicken Enchilada Soup is a comforting and flavorful meal that combines tender chicken thighs, white beans, and warming spices in a rich, creamy broth. Made without any dairy, the soup achieves its creamy texture by blending white beans, creating a wholesome and satisfying dish perfect for lunch or dinner. Garnish with tortilla chips, avocado, jalapeno slices, and fresh lime for an extra burst of flavor.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 medium white onion, chopped
1 jalapeno, seeded and diced
½ cup finely diced cilantro
1 small green bell pepper, very finely diced (about ½ cup)
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
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
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

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Instructions

Sauté Vegetables: Add olive oil to a large Dutch oven or pot over medium-high heat. Add the chopped onion, jalapeno, green bell pepper, cilantro, and minced garlic. Sauté until onions become translucent and start to soften, about 2-4 minutes.
Add Spices and Liquids: Reduce heat to low, then stir in the cumin, ground coriander, turmeric, garlic powder, oregano, salt, and black pepper. Cook the spices for about 20 seconds to release their aroma. Next, add the enchilada sauce, chicken broth, one can of rinsed and drained white beans (about 1½ cups), and uncooked chicken thighs. Season again with salt and pepper to taste.
Simmer Soup and Shred Chicken: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes. After simmering, remove the chicken thighs with a slotted spoon and shred them using two forks. Return the shredded chicken back to the pot.
Prepare Creamy Bean Blend: In a blender or food processor, blend the second can of rinsed and drained white beans with ½ cup water or chicken broth until smooth but still slightly textured. Add this creamy mixture back into the soup pot.
Finish Soup and Add Mix-ins: Stir in frozen corn, fresh lime juice, and chopped cilantro. Taste the soup and adjust salt and pepper if needed. Let the soup simmer uncovered for another 10 minutes to thicken and meld all the flavors together.
Serve and Garnish: Ladle the soup into bowls and garnish with tortilla strips or chips, extra cilantro, avocado slices, jalapeno slices, and lime wedges for an extra burst of freshness and texture.

Notes

This soup is dairy-free yet creamy thanks to blended white beans, making it a great option for those avoiding cream or cheese.
Use low sodium chicken broth to better control the saltiness of the soup.
Feel free to substitute chicken thighs with chicken breasts if preferred, though thighs provide more flavor and moisture.
Garnishes add texture and freshness — don’t skip the avocado and fresh lime juice!
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (approximately 1.5 cups)
Calories: 391
Sugar: 3.9 g
Sodium: 470 mg
Fat: 11 g
Saturated Fat: 2.4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38.5 g
Fiber: 7.2 g
Protein: 36.8 g
Cholesterol: 85 mg