Creamy White Bean Enchilada Soup Recipes

WHITE BEAN & CHICKEN ENCHILADA SOUP

White Bean & Chicken Enchilada Soup image

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional

Steps:

In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.

CREAMY WHITE BEAN ENCHILADA SOUP

Creamy White Bean Enchilada Soup image

I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.

Provided by Soup Loving Nicole

Categories Bean and Pea Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g

WHITE BEAN ENCHILADA SOUP WITH CHICKEN

White Bean Enchilada Soup with Chicken image

I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.

Provided by thedailygourmet

Categories White Bean Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 small onion, diced
1 tablespoon all-purpose flour
2 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
8 ounces diced cooked chicken
4 ounces sour cream
1 teaspoon ground cumin
½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
4 ounces shredded Monterey Jack cheese
1 medium avocado, pitted, peeled, and sliced

Steps:

Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g

CREAMY WHITE BEAN AND GREEN CHILE SOUP

Creamy White Bean and Green Chile Soup image

One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!

Provided by AishaSahar

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 16m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter
¼ cup all-purpose flour
3 ½ cups milk, or more to taste
1 (15 ounce) can white beans, drained
1 (4.5 ounce) can chopped green chile peppers
¼ teaspoon onion powder
¼ teaspoon ground cumin
1 pinch ground cayenne
salt and ground black pepper to taste

Steps:

Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 40.3 g, Cholesterol 47.6 mg, Fat 16.2 g, Fiber 5.8 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 589.2 mg, Sugar 11.4 g

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