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Creamy White Bean Enchilada Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, soups
Cuisine: Mexican
Keyword: 30 min meals, mexican food, mexican soup, soup, white bean, White Bean Creamy Enchilada Soup
Servings: 4 people
Author: Sweta Patel

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.