Description
Creamy White Bean Enchilada Soup with green chiles and corn is a rich, comforting vegetarian soup ready in just 30 minutes. Perfect for meal prep, freezer-friendly, and ideal for busy weeknights.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 Tbsp. ground cumin
- 1 1/4 tsp. kosher salt
- 1 tsp. chili powder
- 1/2 tsp. black pepper
- 3 Tbsp. all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk
- 2 (15-oz.) cans navy beans, rinsed and drained
- 2 (4-oz.) cans chopped green chiles
- 1 cup corn
- 1/2 cup plain whole-milk Greek yogurt
- Optional: cilantro, diced avocado, tortilla chips
Instructions
- Heat oil in a large pot over medium heat. Add onion and bell pepper; cook for 6 minutes until softened.
- Add garlic, cumin, chili powder, salt, and pepper; cook 2 minutes until fragrant.
- Sprinkle flour over mixture and stir well; cook 2 minutes.
- Whisk in broth and milk, scraping the bottom of the pot.
- Add green chiles, beans, and corn; bring to a gentle boil.
- Reduce heat and simmer uncovered for 15 minutes until slightly thickened.
- Mix yogurt with 1/2 cup hot soup, then stir back into the pot.
- Stir well, serve warm, and garnish as desired.
Notes
- Store in the fridge up to 4 days.
- Freeze up to 3 months in airtight containers.
- Reheat on stovetop or microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired