Creamy Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium white onion, chopped
03 -
1 jalapeno, seeded and diced
04 -
1 small green bell pepper, finely diced (about ½ cup)
05 -
½ cup finely diced cilantro
06 -
3 cloves garlic, minced
07 -
1 teaspoon cumin
08 -
1 teaspoon ground coriander
09 -
1/2 teaspoon ground turmeric
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon oregano
12 -
1 cup red enchilada sauce
13 -
4 cups low sodium chicken broth
14 -
1 (15 ounce) can of cannellini white beans, rinsed and drained
15 -
1 pound boneless skinless chicken thighs
16 -
1/2 teaspoon salt, plus more to taste
17 -
Freshly ground black pepper
→ Creamy White Bean Base
18 -
1 (15 ounce) can of cannellini white beans, rinsed and drained
19 -
½ cup water or chicken broth
→ Mix-ins
20 -
3/4 cup frozen corn
21 -
1 medium lime, juiced
22 -
1/4 cup fresh, chopped cilantro
→ Garnishes
23 -
Tortilla strips or chips
24 -
Extra cilantro
25 -
Avocado slices
26 -
Jalapeno slices
27 -
Extra lime wedges
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, jalapeno, green bell pepper, cilantro and garlic, cooking until the onions become translucent and soft, about 2-4 minutes.
02 -
Reduce heat to low and stir in all spices: cumin, coriander, turmeric, garlic powder, oregano, salt and pepper. Cook for 20 seconds to bloom the flavors, then pour in the enchilada sauce, chicken broth, one can of drained white beans, and add the uncooked chicken thighs.
03 -
Bring the soup to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes to develop flavors and cook the chicken through.
04 -
Remove the chicken with a slotted spoon, shred it using two forks, then return it to the pot.
05 -
Blend the remaining can of drained white beans with ½ cup water or broth until smooth. Pour this creamy mixture into the soup to create a rich, dairy-free base.
06 -
Stir in the corn, lime juice, and fresh cilantro. Taste and adjust seasonings as needed. Let the soup simmer uncovered for 10 more minutes to thicken and marry the flavors.
07 -
Ladle into bowls and top with your favorite garnishes like tortilla strips, avocado slices, jalapeno, fresh cilantro, and a squeeze of lime.
# Notes:
01 -
This enchilada soup gets its creaminess from blended white beans instead of dairy.
02 -
For a shortcut, you can use 2 cups of leftover cooked shredded chicken and add it with the broth.
03 -
If you don't have enchilada sauce, substitute 1 cup tomato sauce plus ½ teaspoon chili powder.
04 -
This soup can be made in a slow cooker: reduce broth by 1 cup, cook on high 3-4 hours or low 6-7 hours.