Description
Creamy White Bean Enchilada Soup is a rich and comforting vegetarian soup made with navy beans, green chiles, corn, warm spices, and a creamy yogurt finish. Ready in just 30 minutes, it’s perfect for meal prep and busy weeknights.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1¼ tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk
- 2 (15-oz) cans navy beans, rinsed and drained
- 2 (4-oz) cans chopped green chiles
- 1 cup corn
- 1/2 cup plain Greek yogurt
- Optional: fresh cilantro, diced avocado, tortilla chips
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion and bell pepper; cook for 6 minutes until softened.
- Stir in garlic, cumin, chili powder, salt, and pepper; cook for 2 minutes.
- Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly.
- Slowly whisk in broth and milk until smooth.
- Add beans, green chiles, and corn. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 15 minutes until slightly thickened.
- In a bowl, whisk yogurt with 1/2 cup hot soup to temper it.
- Stir tempered yogurt back into the soup.
- Ladle into bowls and garnish with cilantro, avocado, or tortilla chips if desired.
Notes
- Store refrigerated in an airtight container for up to 4 days.
- Freeze for up to 3 months after cooling completely.
- Substitute chicken broth for vegetable broth if preferred.
- Use cashew milk instead of dairy milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired