Creamy White Bean Chicken Enchilada Soup Recipe
This cozy and flavorful Creamy White Bean Chicken Enchilada Soup features tender chicken thighs and a blend of spices simmered with enchilada sauce and white beans to create a rich, creamy texture without any dairy. Enhanced with nutritious vegetables, lime juice, and plenty of fresh cilantro, this gluten-free and dairy-free soup makes for the perfect comforting lunch or dinner. Serve with tortilla strips, avocado slices, and jalapeno for an authentic and satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Hispanic
- Diet: Dairy Free, Gluten Free, Nut Free
Ingredients
Main 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
Creamy White Bean Base
- 1 (15 ounce) can of 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
Instructions
- Sauté Aromatics: Heat olive oil in a large dutch oven or pot over medium-high heat. Add chopped onion, diced jalapeno, finely diced green bell pepper, cilantro, and minced garlic. Sauté until the onions become translucent and start to soften, about 2-4 minutes.
- Add Spices and Liquids: Reduce heat to low. Stir in cumin, coriander, turmeric, garlic powder, oregano, salt, and freshly ground black pepper. Cook for 20 seconds to bloom the spices. Then add the red enchilada sauce, low sodium chicken broth, one can of rinsed and drained white beans (about 1 ½ cups), raw chicken thighs, and a pinch of additional salt and pepper.
- Simmer and Shred Chicken: Bring the soup to a boil, then reduce to a simmer uncovered. Let it cook for 25-30 minutes until the chicken is cooked through. Use a slotted spoon to remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
- Prepare Creamy White Bean Base: In a blender or food processor, combine the second can of rinsed and drained white beans (about 1 ½ cups) with ½ cup water or chicken broth. Blend until smooth or slightly chunky, adding more liquid if needed to reach a creamy consistency.
- Finish Soup: Stir the blended white bean base into the soup. Add frozen corn, lime juice, and chopped fresh cilantro. Taste and adjust salt and pepper as needed. Let the soup simmer uncovered for an additional 10 minutes to thicken and allow flavors to meld.
- Serve: Ladle soup into bowls and garnish with tortilla strips or chips, extra cilantro, avocado slices, jalapeno slices, and lime wedges as desired. Enjoy warm!
Notes
- Use leftover chicken instead of raw thighs by adding 2 cups shredded cooked chicken when adding broth; simmer 20 minutes.
- If you don’t have enchilada sauce, 1 cup tomato sauce plus ½ teaspoon chili powder works well as a substitute.
- To make this soup in a slow cooker, soften the vegetables on the stovetop first, then add all ingredients except lime juice and fresh cilantro to the slow cooker. Reduce chicken broth by 1 cup to prevent excess liquid. Cook on high 3-4 hours or low 6-7 hours. Shred chicken after cooking and stir back in with lime juice and cilantro.
