Description
Creamy White Bean Enchilada Soup with green chiles and corn is the ultimate 30-minute vegetarian soup. It’s freezer-friendly and perfect for meal prep or an easy weeknight dinner.
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 fresh or frozen corn
- 1/2 cup plain whole-milk Greek yogurt
- Optional garnishes: fresh cilantro, diced avocado, tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion and bell pepper and cook for 6 minutes until softened.
- Add the garlic, cumin, chili powder, salt, and black pepper and cook for 2 minutes.
- Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes.
- Whisk in the vegetable broth and milk.
- Add the green chiles, white beans, and corn.
- Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
- Place the yogurt in a bowl and stir in 1/2 cup of hot soup.
- Return the tempered yogurt mixture to the pot and stir well.
- Serve with your favorite garnishes.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Reheat on the stovetop over medium heat until warmed through.
- Microwave individual portions, stirring every 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired