Creamy White Bean Chicken Enchilada Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
391 kcal
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Cuisine
South American
Creamy White Bean Chicken Enchilada Soup
Description
Creamy White Bean Chicken Enchilada Soup combines sautéed onions, jalapeño, bell pepper, cilantro, and garlic with a mix of warm spices such as cumin, coriander, turmeric, and oregano. Enchilada sauce and chicken broth create the savory base, while white beans are both simmered whole and blended to lend creaminess. Chicken thighs cook in the flavorful liquid until tender, then are shredded and returned to the pot. Corn adds a touch of sweetness and texture, and a squeeze of fresh lime juice brightens the final dish. The recipe suggests garnishing with tortilla chips, avocado, jalapeño slices, and extra cilantro, creating layers of flavor and texture.
The method involves gentle sautéing of the aromatics, followed by simmering with spices and chicken. Blending part of the beans with water or broth results in a rich, smooth consistency without cream. This soup is substantial enough for a main meal, offering protein, fiber, and warmth with nuanced flavors from the layered ingredients.
Options in the notes include using leftover cooked chicken to save time, substituting tomato sauce plus chili powder if enchilada sauce isn't available, or making the soup in a slow cooker with a slight reduction in broth. These adjustments provide flexibility while keeping the core flavor profile intact.
Ingredients
- 1 tablespoon olive oil
- 1 white onion medium; chopped
- 1 jalapeño seeded and diced
- 1 green bell pepper small; very finely diced (about ½ cup diced
- ½ cup cilantro finely diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 cup Red Enchilada Sauce I like Siete or Hatch brands!
- 4 cups chicken broth low sodium
- 1 cannellini white beans 15 ounce can; rinsed and drained
- 1 pound chicken thigh boneless, skinless
- 1/2 teaspoon salt plus more to taste
- black pepper freshly ground
- For the creamy white bean base:
- 1 cannellini white beans 15 ounce can; rinsed and drained
- ½ cup water or chicken broth
- For the mix-ins:
- 3/4 cup corn frozen
- 1 lime medium, juiced
- 1/4 cup cilantro fresh; chopped
- For garnish:
- tortilla chip or tortilla strips
- cilantro extra
- avocado slices
- jalapeño slices
- lime extra wedges
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion, jalapeno, green bell pepper, cilantro and garlic; saute until onions are translucent and begin to soften, about 2-4 minutes.
- Next bring the heat to low and stir in all of the spices: cumin, coriander, turmeric, garlic powder, oregano and salt and pepper. Cook for 20 seconds, then stir in the enchilada sauce, chicken broth, 1 can of rinsed and drained white beans (about 1 ½ cups white beans), uncooked chicken thighs and salt and pepper.
- Bring soup to a boil then reduce to a simmer for 25-30 minutes. Do not cover. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks then add back to the pot.
- Finally, add the remaining can of rinsed and drained white beans (1 1/2 cups white beans) and ½ cup water (or broth) to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add blended white beans into the soup pot and then stir in the corn, lime juice and cilantro. Taste and add more salt and pepper, as necessary. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together. Serve with tortilla chips, shredded cheese if you’d like, an extra lime wedge, jalapeno slices and avocado. Serves 4-6.
Notes
- Leftover shredded chicken can replace raw chicken; add with broth and simmer 20 minutes.
- If no enchilada sauce, use 1 cup of tomato sauce plus ½ teaspoon chili powder.
- To make in a slow cooker, soften aromatics first, then add all except lime and cilantro, reduce broth by 1 cup, and cook on high for 3–4 hours or low for 6–7 hours.
- After slow cooking, shred chicken, stir in lime juice and cilantro, and season to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 391cal | 20% |
| Carbohydrates | 38.5g | 13% |
| Protein | 36.8g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 2.4g | 12% |
| Fiber | 7.2g | 29% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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