By now I think you all know how much I LOVE SOUPS!! I think I need to start a soup series because I have so many soup recipes and I some how can’t stop creating more! This creamy white bean Enchilada soup is filling, spicy and only takes 30 mins to make! After eating this soup for 3 days I loved how the white beans were such a good change into this Mexican dish because the beans are very light and don’t make you feel heavy or bloated afterwards compared to pinto or kidney beans.
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Creamy White Bean Enchilada Soup
Ingredients
- 2 tbsp olive oil
- 1 med onion finely chopped
- 3 cloves of garlic minced
- 1 jalapeno or serrano pepper finely chopped
- 1 cup frozen corn
- 2 cups veggie broth
- ⅓ cup milk
- 1 15oz can great northern beans rinsed and drained
- ½ tbsp taco seasoning
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt or to taste
- ¼ cup cream cheese of heavy cream
Instructions
- In a pot, heat up olive oil on med high heat. Add the onions, frozen corn and diced jalapeños, cook for 2-3 mins. Next add the garlic and cook for 30 seconds.
- Add the veggie broth, milk, beans and all the seasonings, stir until everything is well incorporated and bring to a low simmer/boil for 5-7 mins. Whisk in the cream cheese and lower the heat. Serve with toppings listed below and enjoy!
Toppings
- Sliced avocado, cilantro, sour cream, scallions, cheddar cheese.
Notes
- You can replace the cream cheese with heavy cream, or a corn starch slurry with 2 tsp corn starch to 1 tbsp water.
