Creamy no-dairy enchilada soup

Rich, warming, and incredibly satisfying, this creamy white bean chicken enchilada soup delivers all the comforting flavors of traditional enchiladas in a hearty bowl. What makes this soup truly special is its luscious, creamy texture achieved without a drop of dairy – just the magical transformation of blended white beans.

I discovered this soup recipe during a particularly cold winter when I needed something warming but didn't want the heaviness of cream-based soups. The first spoonful changed everything I thought I knew about dairy-free cooking – it was so rich and satisfying that my family didn't believe me when I said there was no cream. Now it's our go-to comfort food when we need something nourishing but still light.

Ingredients

• Onion, jalapeño and bell pepper – This trio creates the aromatic base that infuses the entire soup with flavor. The peppers add mild heat and freshness that brightens the rich broth.
• Fresh cilantro and garlic – These aromatics add layers of complexity that make the soup taste like it's been simmering all day, even when it hasn't.
• Warming spices – Cumin, coriander, turmeric, garlic powder and oregano create a deeply flavorful profile that transforms simple ingredients into something extraordinary.
• Enchilada sauce – The soul of this soup, providing that distinctive enchilada flavor without having to build it from scratch. Siete or Hatch brands offer excellent authentic flavor.
• Chicken thighs – These become tender and juicy as they simmer, infusing the broth with richness. Their higher fat content compared to breast meat means they won't dry out.
• Cannellini beans – The secret to the soup's creamy texture. One can gets blended into a silky puree that thickens the broth naturally, while the second adds hearty texture and additional protein.
• Corn – Sweet kernels provide perfect pops of texture and brightness against the savory background.
• Fresh lime juice – This final touch brightens everything, balancing the richness and bringing all the flavors into sharp focus.

Step-by-Step Instructions

Build the flavor base –

In a large pot, heat olive oil over medium heat until it shimmers. Add finely diced onion, seeded and chopped jalapeño, and diced green bell pepper. Cook for 4-5 minutes until the vegetables begin to soften and become fragrant. The onions should become translucent but not browned.

Incorporate aromatics –

Add minced garlic and chopped cilantro stems (save the leaves for later), cooking for another minute until intensely fragrant. Stirring constantly during this step prevents the garlic from burning, which would create bitter notes.

Add the spice blend –

Sprinkle in cumin, coriander, turmeric, garlic powder, oregano, salt and pepper, stirring continuously to toast the spices and coat the vegetables. This brief toasting releases the essential oils in the spices, intensifying their flavor contribution.

Create the broth base –

Pour in the enchilada sauce, stirring to incorporate all the spiced vegetables. The vibrant red sauce should immediately begin to bubble and release its aroma.

Add liquid and protein –

Pour in chicken broth and add the chicken thighs to the pot. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Begin the cooking process –

Cover the pot and allow everything to simmer for 20-25 minutes, until the chicken is completely cooked through and tender enough to shred easily with two forks.

Prepare the bean thickener –

While the chicken cooks, drain and rinse one can of cannellini beans. Place them in a blender with 1/4 cup of water or additional broth. Blend until smooth and creamy, adding a touch more liquid if needed to create a pourable consistency.

Shred the chicken –

Once cooked, remove the chicken thighs from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the pot.

Add remaining ingredients –

Stir in the second can of drained and rinsed cannellini beans (whole, not blended), frozen corn kernels, and the blended bean mixture.

Finish the soup –

Allow everything to simmer uncovered for about 10 minutes, stirring occasionally as the soup thickens to your desired consistency. The blended beans will integrate with the broth, creating a velvety texture.

Final flavoring –

Remove from heat and stir in fresh lime juice and chopped cilantro leaves. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to brighten the flavors.

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The transformation that happens in the final minutes is truly magical – what began as a brothy soup becomes rich and creamy before your eyes, all without a drop of dairy. The aroma that fills the kitchen draws everyone in, promising warmth and satisfaction in every spoonful.

My grandmother taught me that soups should be both nourishing and comforting, especially during cold weather. When I first created this dairy-free version of a traditionally creamy soup, I was skeptical it could match the richness I craved. The first spoonful changed my mind entirely – the blended beans created a silky texture that coated the spoon beautifully while still feeling light and digestible.

The Art of Layering Flavors

What makes this soup exceptional is the careful layering of flavors that build upon each other. Starting with the aromatic vegetables, then adding toasted spices, followed by the enchilada sauce, and finally the brightness of lime and fresh herbs – each step contributes to the deep complexity that makes this soup so satisfying. This methodical approach creates a soup that tastes like it's been simmering all day, even when it comes together relatively quickly.

Creating Creaminess Without Dairy

The technique of blending beans to create creaminess is a game-changer for dairy-free cooking. The high starch content in white beans creates a velvety texture when pureed, while their mild flavor allows the soup's seasonings to shine through. This method not only adds richness but also incorporates additional protein and fiber, making the soup more nutritious than versions relying on heavy cream.

Making It Your Own

The beauty of this soup lies in its adaptability. The base recipe creates a perfect canvas for personalization through toppings and garnishes. Each person can customize their bowl to their preference – avocado for richness, tortilla strips for crunch, jalapeños for heat, or a squeeze of fresh lime for brightness. This interactive element makes it perfect for family meals where tastes may vary.

There's something deeply satisfying about serving a soup that brings such immediate comfort with each spoonful. The way the warmth of the spices mingles with the tangy enchilada sauce, the tender bites of chicken, and the creamy broth creates an experience that's greater than the sum of its parts. I've served this to skeptics of "healthy" cooking who were completely won over, never missing the dairy they expected in such a creamy soup. It's become my go-to recipe when I need to nourish both body and spirit during busy weeks or cold evenings.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as flavors continue to develop. Store in the fridge for up to 3 days or freeze for up to 3 months.

→ Is this soup spicy?

It has a mild kick from the jalapeño and enchilada sauce. For less heat, remove jalapeño seeds and membrane. For more spice, add extra jalapeños or a dash of hot sauce.

→ Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works great but may cook slightly faster than thighs. Check for doneness around 20 minutes of simmering.

→ What can I substitute for white beans?

Great northern beans or navy beans work well as substitutes. For the creamy base, you could also use cauliflower, but you'll lose some protein.

→ Can I make this vegetarian?

Yes! Skip the chicken and use vegetable broth instead. Add extra beans or corn for more substance, or try adding diced zucchini or mushrooms.