Description
Cozy and delicious chicken enchilada soup made extra creamy thanks to blended white beans. There’s no cream or dairy in this flavorful soup, just plenty of vegetables, protein, and warming spices. Perfect for lunch or dinner with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1 jalapeno, seeded and diced
- 1 small green bell pepper, very finely diced (about 1/2 cup)
- 1/2 cup finely diced cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 cup red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained (for creamy base)
- 1/2 cup water or chicken broth (for creamy base)
- 3/4 cup frozen corn
- Juice of 1 medium lime
- 1/4 cup fresh chopped cilantro
- Tortilla strips or chips, for garnish
- Extra cilantro, for garnish
- Avocado slices, for garnish
- Jalapeno slices, for garnish
- Lime wedges, for garnish
Instructions
1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add onion, jalapeno, green bell pepper, cilantro, and garlic. Saute until onions are translucent and softened, about 2-4 minutes.
2. Reduce heat to low and stir in cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper. Cook for 20 seconds.
3. Stir in enchilada sauce, chicken broth, 1 can of cannellini beans, chicken thighs, and additional salt and pepper if desired.
4. Bring to a boil, then reduce to a simmer. Cook uncovered for 25-30 minutes.
5. Remove chicken, shred with two forks, and return it to the soup.
6. Blend the remaining can of cannellini beans with the water or broth until mostly smooth.
7. Stir the blended bean mixture into the soup, then add corn, lime juice, and chopped cilantro.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Simmer uncovered for 10 more minutes until slightly thickened.
10. Serve topped with tortilla strips or chips, avocado, jalapeno slices, cilantro, lime wedges, and shredded cheese if desired.
Notes
For leftover chicken, use about 2 cups shredded cooked chicken and simmer for about 20 minutes.
If you don’t have enchilada sauce, substitute 1 cup tomato sauce plus 1/2 teaspoon chili powder.
For slow cooker preparation, saute the vegetables first, reduce broth by 1 cup, then cook on High for 3-4 hours or Low for 6-7 hours. Shred chicken before stirring in lime juice and cilantro.
Nutrition per serving (based on 4 servings): 391 calories, 38.5g carbohydrates, 36.8g protein, 11g fat, 2.4g saturated fat, 7.2g fiber, 3.9g sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 3.9g
- Fat: 11g
- Saturated Fat: 2.4g
- Carbohydrates: 38.5g
- Fiber: 7.2g
- Protein: 36.8g