White Bean Enchilada Soup
White Bean Enchilada Soup. Sticking with the Mexican taco Tuesday theme but doing it a little different with a creamy white bean enchilada soup loaded with veggies. It’s packed with corn, peppers, jalapeños, and chives. It’s a combination of sweet and spicy. Sweet from the corn. Spicy from the jalapeños and spices. Serve it up with some tortilla chips and well you’ve got an enchilada soup Tuesday !!
You know we love a good taco Tuesday, but we also love to change it up every now and then. And since we skipped our usual Monday soup night in honor of national bbq day, we decided to make it a Tuesday soup night. But because tuesday is allllll about the tacos and Mexican themed dinners, we are going with a Mexican inspired soup.
Enter, this super creamy and delicious white bean soup. It’s super hearty and packed with lots of white beans and veggies. Think white bean soup and enchiladas coming together. And what I really love about this soup…of course, yes, the veggies…but also that the beans are the heart of this dish. Everyone is always thinking chicken enchiladas, but I think the white beans make this soup really unique.
Then of course you’ve got all the topping. You can always get creative with toppings for Mexican themed food, but with tonights soup we’re keeping it simple but delicious. There’s jalapeños, chives, and cilantro. Plus, some tortilla chips for dunking. The soup is nice and creamy and thick which almost makes it like a corn and bean dip if you serve it with tortilla chips…so good.
Anyway, it’s another warm and sunny day out. And we are preparing for this weekend because it’s supposed to be a super hot one this Saturday. Saturday is my brothers college graduation and it’s going to be in the 90s so good thing we will be celebrating indoors in the air conditioning at the capital grille for dinner. Cocktails and good eats will definitely be flowing !!
Ingredients
3 tablespoons olive oil
1/2 sweet onion; chopped
1 red pepper; chopped
2 garlic cloves; minced
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper
3 tablespoons flour
2 - 3 cups chicken broth
2 cups whole milk
2 (15 ounce) cans cannellini beans; not drained
2 (4 ounce) cans chopped green chiles
2 ears corn; kernels removed
3/4 cup sour cream
jalapeños, chives, cilantro, and tortilla chips for serving
Directions
In a large soup pot, heat the olive oil over medium heat. Add the onion, red pepper, and garlic. Cook for about 5 minutes or until softened. Add the cumin, chili powder, salt, and pepper. Cook for another few minutes. Sprinkle in the flour and stir to combine. Cook for a minute.
Slowly whisk in 2 cups of chicken broth and the milk. Cook stirring constantly for about 3 minutes. Add the cannellini beans, green chiles, and corn. Cook, stirring occasionally. Once the soup boils, reduce the heat. Simmer, uncovered, for about 15 minutes. Stir occasionally until slightly thickened.
In a small bowl, add the sour cream and some of the hot soup. Stir to combine. Once the mixture is smooth, add it to the soup. If the soup seems too thick, add the remaining cup of chicken broth.
Serve topped with jalapeños, chives, cilantro, and tortilla chips.
