How to Make Creamy White Bean Enchilada Soup - A Step-by-Step Guide

Are you craving a cozy and satisfying meal that's packed with flavor and comfort? Look no further than this Creamy White Bean Enchilada Soup recipe. This hearty and creamy soup is a perfect combination of Mexican flavors and creamy goodness that will warm you up and keep you satisfied on even the chilliest of evenings. Whether you're a fan of traditional enchiladas or simply love a good bowl of soup, this recipe is sure to become a favorite in your household.

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Ingredients

  • 3 (15.8 ounce) cans great northern beans, drained
  • 4 cups chicken broth
  • 1 (10 ounce) can green enchilada sauce
  • 1 (4 ounce) can chopped green chilies
  • 1 small onion, diced
  • 1 (2 ounce) can sliced black olives
  • 1 medium jalapeno pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 (12 ounce) package frozen corn
  • 8 ounces cream cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
  • Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.
  • Nutrition

    500 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 46mg
    • Sodium: 1429mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 14g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 25mg
    • Calcium: 178mg
    • Iron: 5mg
    • Potassium: 1144mg