Name: Creamy White Bean Chicken Enchilada Soup Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Hispanic
Ingredients: 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 diced green bell pepper); 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 (I like Siete or Hatch brands!); 4 cups low sodium chicken broth; 1 (15 ounce) can of cannellini white beans, rinsed and drained; 1 pound boneless skinless chicken thighs; ½ teaspoon salt, plus more to taste; Freshly ground black pepper; 1 (15 ounce) can of cannellini white beans, rinsed and drained; ½ cup water or chicken broth; ¾ cup frozen corn; 1 medium lime, juiced; ¼ cup fresh, chopped cilantro; Tortilla strips or chips; Extra cilantro; Avocado slices; Jalapeno slices; Extra lime wedges

If you’re craving something comforting, wholesome, and packed with flavor, this Creamy White Bean Chicken Enchilada Soup Recipe is exactly what your kitchen needs. It’s a vibrant blend of tender chicken, white beans, and the warm spices that bring enchiladas to life—all in a luscious, dairy-free, and naturally creamy broth. This soup offers a beautiful twist on a classic favorite, delivering bold taste without any heavy cream. Trust me, once you try this recipe, it’ll quickly become a go-to for cozy lunches or satisfying dinners that bring a little fiesta to your table.

Ingredients You’ll Need

A large black pot is shown from above, filled with a mix of finely chopped yellow and green vegetables or herbs lightly cooked together, creating a soft, textured layer at the bottom of the pot. A wooden spoon with some of the mixture on it rests inside the pot toward the right side. The background is a white marbled surface with subtle gray veining, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

All the magic of this Creamy White Bean Chicken Enchilada Soup Recipe starts with simple, accessible ingredients that each play a vital role. From fresh veggies to hearty white beans and smoky spices, every element contributes to the rich flavor, silky texture, and vibrant color that make this soup unforgettable.

1 tablespoon olive oil: For sautéing and bringing all the flavors together with a subtle fruity note.
1 medium white onion, chopped: Creates a sweet and savory base that softens into comforting warmth.
1 jalapeno, seeded and diced: Adds just the right amount of kick without overpowering the soup.
1 small green bell pepper, very finely diced: Provides a fresh, crisp contrast and lovely color.
½ cup finely diced cilantro: Offers bright, herbal freshness to lift the flavors.
3 cloves garlic, minced: A must for that deep, aromatic foundation.
1 teaspoon cumin: Warm and earthy, essential for that authentic enchilada flavor.
1 teaspoon ground coriander: Brings a slight citrus undertone for balance.
½ teaspoon ground turmeric: Adds a subtle golden hue and gentle earthiness.
½ teaspoon garlic powder: Enhances the garlic notes for extra depth.
½ teaspoon oregano: A classic herb that rounds out the spice blend beautifully.
1 cup red enchilada sauce: The soul of the soup, providing rich, tangy complexity (I recommend Siete or Hatch brands!).
4 cups low sodium chicken broth: The perfect savory liquid base, keeping things light and flavorful.
1 (15 ounce) can of cannellini white beans, rinsed and drained: Key for creaminess and plant-based protein.
1 pound boneless skinless chicken thighs: Tender, juicy, and packed with flavor once shredded.
½ teaspoon salt, plus more to taste: To bring all elements into harmony without overpowering.
Freshly ground black pepper: Adds subtle sharpness and enhances the spices.
½ cup water or chicken broth (for blending): Helps create the smooth, creamy white bean base.
¾ cup frozen corn: Sweet bites that add texture and color.
1 medium lime, juiced: Brightens the soup with a refreshing citrus twist.
¼ cup fresh, chopped cilantro (for finishing): Adds fresh vibrancy at the end.
Garnishes such as tortilla strips, extra cilantro, avocado slices, jalapeno slices, and lime wedges: These bring delightful layers of texture and flavor that make every spoonful exciting.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy White Bean Chicken Enchilada Soup Recipe

Step 1: Sauté the Aromatics

Start by warming up olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the chopped onion, diced jalapeno, green bell pepper, cilantro, and minced garlic. Sauté these together until the onions become translucent and tender, about 2 to 4 minutes. This step awakens and blends the fresh, vibrant flavors that form the heart of your soup.

Step 2: Spice It Up

Turn the heat down to low and sprinkle in the cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper. Stir everything together, letting the spices toast gently for about 20 seconds. This brief moment intensifies their fragrances and deepens the soup’s complexity.

Step 3: Build the Broth and Add Chicken

Pour in the red enchilada sauce and chicken broth to the pot, then add one can of rinsed and drained white beans—about one and a half cups. Nestle in the raw boneless, skinless chicken thighs, seasoning again with salt and pepper. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer, leaving the pot uncovered.

Step 4: Simmer and Shred

Allow the soup to simmer for 25 to 30 minutes, which gives the chicken time to cook through and the flavors time to marry. When the chicken is tender, remove it carefully with a slotted spoon and shred it using two forks. Return the shredded chicken back into the pot to soak up all the delicious broth.

Step 5: Blend for Creaminess

Here’s the secret to that luscious, creamy texture: blend the second can of cannellini white beans with half a cup of water or chicken broth until smooth. Stir this beautiful white bean puree into the soup—it thickens the broth naturally and adds wholesome richness without any cream.

Step 6: Final Flavor Boosters

Fold in frozen corn, freshly squeezed lime juice, and the remaining chopped cilantro. Adjust the seasoning with extra salt and pepper if needed. Let the soup simmer uncovered for another 10 minutes so the flavors really come together, thickening slightly and lifting every spoonful to new heights.

How to Serve Creamy White Bean Chicken Enchilada Soup Recipe

A large gray pot filled with a bright orange soup that has visible chunks of yellow corn, white beans, and shredded bits of chicken, topped with green cilantro leaves scattered on the surface. A wooden spoon rests inside the pot, partially submerged in the soup. Nearby, a small white bowl with thin strips of light yellow tortilla chips sits on the white marbled surface, alongside another white bowl holding lime wedges, fresh green cilantro sprigs, and a dark green jalapeno pepper. The scene includes a beige cloth napkin casually placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this bowl even more crave-worthy, serve with crunchy tortilla strips or chips for a playful texture contrast. Fresh avocado slices add buttery smoothness, while extra cilantro and sliced jalapenos brighten and add a little zing. Don’t forget an extra wedge of lime for a last-minute squeeze—it wakes up the flavors beautifully.

Side Dishes

This soup pairs wonderfully with simple sides like a crisp green salad or warm corn tortillas. For a heartier meal, serve with Mexican rice or a side of black beans to complement the complex, layered flavors of the soup. These additions round out the meal perfectly without overwhelming your palate.

Creative Ways to Present

If you want to impress friends or family, serve this Creamy White Bean Chicken Enchilada Soup Recipe in small bowls with a dollop of dairy-free sour cream or a sprinkle of shredded cheese alternative on top. Try layering it in a glass cup with crispy tortilla chips for a fun, deconstructed presentation. It’s such a crowd-pleaser, especially when garnished thoughtfully!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy White Bean Chicken Enchilada Soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors continue to meld, making it an even better meal the next day. Just give it a good stir before reheating as the beans and corn sometimes settle at the bottom.

Freezing

This soup freezes exceptionally well, perfect for busy weeks or meal prep. Cool it completely, place in freezer-safe containers, and freeze for up to 3 months. When you thaw it, the texture remains creamy and the flavors remain vibrant, making it a convenient and wholesome option anytime.

Reheating

Reheat the soup gently over low to medium heat on the stove, stirring occasionally until warmed through. If it seems too thick after refrigeration or thawing, add a splash of chicken broth or water to reach your desired consistency. The creamy texture holds up wonderfully to reheating, so you’ll enjoy every comforting spoonful just as much as the first time.

FAQs

Can I use leftover cooked chicken instead of raw chicken thighs?

Absolutely! Using about 2 cups of leftover shredded chicken is a fantastic shortcut. Add it when you pour in the chicken broth and let the soup simmer for about 20 minutes so all those amazing flavors meld together.

What if I don’t have enchilada sauce on hand?

No worries! You can substitute 1 cup of tomato sauce mixed with about half a teaspoon of chili powder to get a similar depth of flavor. It won’t be exactly the same, but just as delicious and comforting.

Is this soup dairy-free and gluten-free?

Yes! This Creamy White Bean Chicken Enchilada Soup Recipe is naturally dairy-free and gluten-free, making it perfect for anyone with dietary restrictions or those seeking a comforting meal without gluten or dairy.

Can I make this soup in a slow cooker?

Definitely! After sautéing the veggies and spices on the stove, transfer everything except the lime juice and fresh cilantro to your slow cooker. Reduce the chicken broth by 1 cup to prevent extra liquid, then cook on high for 3-4 hours or low for 6-7 hours. Shred the chicken, stir in lime juice and cilantro at the end, season to taste, and enjoy!

How spicy is this soup?

The level of heat is moderate and depends largely on the jalapeno you use. Removing the seeds reduces the spice, but if you like it spicier, feel free to leave some seeds or add jalapeno slices as a garnish. You’re in control of how much kick you want!

Final Thoughts

I cannot recommend this Creamy White Bean Chicken Enchilada Soup Recipe enough—it’s that perfect blend of comfort and excitement all in one bowl. Whether you’re feeding family or cozying up with a cozy night in, the layers of flavor and creamy texture will warm your soul and satisfy your cravings. Give it a try and prepare to have a new favorite in your recipe collection!