Introduction to Creamy White Bean Chicken Enchilada Soup
When life gets busy, finding time to eat well can be a challenge. That's where homemade soup comes in! Creamy white bean chicken enchilada soup is a fantastic option for young professionals seeking nutritious comfort without the fuss. Not only is this soup deliciously creamy without the need for dairy, but it also packs a punch of flavor with wholesome ingredients like cannellini beans, tender chicken, and zesty spices.
Preparing your own soup is a game changer, especially for those juggling work and personal life. Studies show that cooking at home can help you save money, eat healthier, and even reduce stress levels. Instead of reaching for takeout, you can whip up this hearty soup in just over an hour. Plus, it’s perfect for meal prepping—make a big batch and enjoy it throughout the week.
Imagine coming home after a long day, only to find a comforting bowl of enchilada soup waiting for you. This recipe not only nourishes your body but also warms your soul. It’s an easy way to impress friends or simply treat yourself. So, grab your apron and let's dive into this delicious recipe!
Ingredients for Creamy White Bean Chicken Enchilada Soup
Essential ingredients for a delicious soup
To create a creamy white bean chicken enchilada soup that warms the soul, gather the following essentials:
- Olive oil: For sautéing onions and peppers.
- Onion and garlic: The aromatic base for depth of flavor.
- Bell pepper and jalapeno: Perfect for that mild heat and beautiful color.
- Cannellini beans: These add creaminess without any dairy.
- Chicken thighs: Boneless and skinless for easy shredding.
- Enchilada sauce: A flavorful boost; brands like Siete or Hatch work wonderfully.
- Low-sodium chicken broth: For a rich, savory base.
- Spices: Cumin, coriander, oregano, and more to enhance the flavor profile.
Optional ingredients for added flavor
If you’re looking to elevate your creamy white bean chicken enchilada soup, consider incorporating these optional ingredients:
- Fresh cilantro: Adds brightness and freshness.
- Lime juice: A splash for acidity and zing.
- Frozen corn: For sweetness and texture.
- Garnishes: Think avocado slices, tortilla chips, and extra jalapenos for added flair.
These additions can take your soup to the next level, creating a truly delightful culinary experience! For even more tips on flavor, check out this guide on spices to enhance your dishes.
Step-by-step Preparation of Creamy White Bean Chicken Enchilada Soup
Creating this creamy white bean chicken enchilada soup is not only simple but also a therapeutic cooking experience. Anyone can whip it up with just a few steps, so roll up your sleeves, and let’s get started!
Sauté your aromatic base
First things first—grab a large Dutch oven or pot, add a tablespoon of olive oil, and set it over medium-high heat. Into the bubbling oil, toss in a chopped medium white onion, a diced jalapeno, and finely diced green bell pepper (about ½ cup). Don't forget the minced garlic! Sauté this colorful mix for about 2 to 4 minutes until the onions turn translucent and fragrant. This aromatic base is where the magic begins, as it lays down the flavor foundation for your creamy white bean chicken enchilada soup. Cooking tip: Have you ever wondered how important aromatics are? They can elevate the simplest of dishes into something truly delightful—just like your soup!
Incorporate spices and enchilada sauce
Once your veggies have softened, lower the heat to low and sprinkle in the spices. Add a teaspoon each of cumin and ground coriander, along with half a teaspoon of turmeric, garlic powder, and oregano. Season with salt and pepper to your taste. Cook this fragrant combination for about 20 seconds before pouring in one cup of red enchilada sauce (Siete and Hatch are great brands). Stir well and watch your kitchen come alive with amazing scents!
Add chicken and broth
Now it’s time to introduce the main protein star. Add 1 pound of boneless skinless chicken thighs to the pot and pour in four cups of low-sodium chicken broth. Stir everything together, making sure the chicken is submerged in the broth. Now, allow the mixture to come to a boil and then reduce it to a simmer for about 25-30 minutes. The chicken will become tender and flavorful during this time.
Cook and shred the chicken
After simmering, it’s time for a little DIY action! Remove the chicken thighs with a slotted spoon and shred them using two forks—trust us, this step is essential for that mouth-watering texture in your soup. Once shredded, add the chicken back to the pot and give it a good stir.
Blend white beans for that creamy base
The secret weapon of this creamy white bean chicken enchilada soup is the blended white beans. Take one can of rinsed and drained cannellini beans and blend them in a blender with half a cup of water or broth until smooth. If the mixture is too thick, add a little more liquid. Stir this creamy concoction into the pot. It’s this step that will give your soup its rich and velvety texture!
Mix in remaining ingredients and simmer
Finally, toss in three-quarters of a cup of frozen corn, the juice of one medium lime, and one-quarter cup of chopped cilantro. Let your soup simmer uncovered for about 10 more minutes. This final simmer allows all the flavors to meld beautifully. Serve hot with your favorite garnishes—tortilla strips, avocado slices, extra cilantro, or lime wedges are all excellent choices.
Now that you’ve mastered the art of making this delightful creamy white bean chicken enchilada soup, it’s time to dig in and enjoy! For tips on garnishing or adding extra spice, check out culinary platforms like Serious Eats or New York Times Cooking. Happy cooking!
Variations of Creamy White Bean Chicken Enchilada Soup
Creating a Vegetarian Version with Tofu
For a delicious vegetarian twist on creamy white bean chicken enchilada soup, try substituting the chicken with tofu. Simply press and cube firm tofu, then sauté it with your veggies to add a delightful texture. This way, you maintain the robust flavor while keeping it plant-based. You can also enhance it with smoked paprika for a hint of richness!
Exploring Different Bean Options for Variety
Variety is the spice of life, and that applies to beans too! While cannellini beans are perfect for creamy texture, you can experiment with black beans or pinto beans for a heartier feel. Mixing different beans not only changes the flavor but also boosts protein and fiber content, making your creamy white bean chicken enchilada soup even more nutritious. Want to learn more about bean benefits? Check out this Harvard article!
Cooking Tips and Notes for Creamy White Bean Chicken Enchilada Soup
Use Leftover Chicken for Quick Prep
Got leftover chicken? Don’t let it go to waste! Using about 2 cups of cooked, shredded chicken not only saves you time but also enhances the flavor of your creamy white bean chicken enchilada soup. Just toss it into the pot with the chicken broth during cooking, and let those flavors meld together for a deliciously quick meal.
Freeze Servings for Easy Meals Later
Make your life easier by freezing individual servings of this satisfying soup. Simply portion it into freezer-safe containers, leaving some space for expansion. The next time you need a convenient meal, just thaw and reheat. Perfect for busy weeknights or when you need a warm hug in a bowl! If you're looking for more tips on freezing soup, check out this guide.
Serving Suggestions for Creamy White Bean Chicken Enchilada Soup
Best Garnishes to Enhance Flavors
Elevate your creamy white bean chicken enchilada soup with fresh and vibrant garnishes. Try adding:
- Tortilla strips or chips for a delightful crunch
- Avocado slices for creaminess and richness
- Cilantro for a burst of herbal flavor
- Jalapeño slices for an extra kick
- Lime wedges to add acidity and brightness
These garnishes will not only enhance the visual appeal of your soup but also amplify the layers of flavor in every spoonful.
Recommended Side Dishes and Bread
For a complete meal, pair your soup with delicious sides. Here are a few recommendations:
- Cornbread or garlic bread: Their slight sweetness and buttery richness are perfect complements.
- A simple green salad: With a light vinaigrette, it adds freshness.
- Quinoa or rice: These sides provide a hearty balance and soak up every drop of your creamy white bean chicken enchilada soup.
By thoughtfully choosing your sides, you'll create a nourishing and satisfying dining experience! If you’re looking for more inspiration, Serious Eats has some great ideas on side dishes that pair well with soups.
Time Breakdown for Creamy White Bean Chicken Enchilada Soup
Preparation Time
Getting started with your creamy white bean chicken enchilada soup won’t take long. You’ll need about 30 minutes to prep all the ingredients. This includes chopping veggies, measuring out spices, and getting everything ready for a smooth cooking process.
Cooking Time
The magic happens in the pot! Cooking the soup will take approximately 45 minutes. During this time, the flavors meld beautifully, and the chicken becomes tender and juicy.
Total Time
In just 1 hour and 15 minutes, from prep to serving, you’ll have a comforting, hearty bowl of creamy white bean chicken enchilada soup. Perfect for those busy weeknights or when you want to impress guests with minimal effort.
Don't forget to check out more about the ingredients and instructions here for a complete experience!
Nutritional Facts for Creamy White Bean Chicken Enchilada Soup
Calories per serving
Each serving of creamy white bean chicken enchilada soup contains approximately 391 calories, making it a filling option for lunch or dinner without too much guilt.
Protein content
Packed with flavor and nutrition, this soup offers an impressive 36.8 grams of protein per serving, courtesy of the chicken and white beans. This high protein content makes it a great choice for those looking to stay energized throughout their day.
Other nutritional highlights
In addition to its protein punch, this soup features:
- Fiber: 7.2 grams, promoting digestive health.
- Healthy fats: 11 grams, primarily from olive oil.
- Low sugar: Just 3.9 grams, making it a heart-friendly meal option.
This delightful soup can complement a balanced diet while satisfying your taste buds. If you're interested in additional nutritional insights, consider checking out resources from the Harvard T.H. Chan School of Public Health for a deeper dive into nutrition!
FAQs about Creamy White Bean Chicken Enchilada Soup
Can I make this soup in a slow cooker?
Absolutely! To create a comforting creamy white bean chicken enchilada soup in your slow cooker, start by sautéing the vegetables—like onion and bell pepper—on the stovetop to enhance their flavor. After that, put all the ingredients (except the lime juice and cilantro) into your slow cooker. Keep in mind, you'll want to reduce the chicken broth by one cup to account for the extra liquid created during cooking. Cook on high for 3-4 hours, or on low for 6-7 hours. Simply shred the chicken before serving and stir in the lime juice and cilantro for a fresh finish.
What can I substitute for enchilada sauce?
If you’re out of enchilada sauce, don’t fret! You can easily substitute it with a cup of tomato sauce mixed with about ½ teaspoon of chili powder. This will add a nice depth of flavor and maintain that exciting enchilada essence in your creamy white bean chicken enchilada soup.
How long will leftovers keep in the fridge?
Leftovers of this delicious soup can be stored in the fridge in an airtight container for up to 3-4 days. Make sure to reheat them well before indulging again. With flavors that only get better with time, you may find yourself looking forward to leftovers even more than the initial meal! For best results, check out food safety guidelines from the USDA.
Conclusion on Creamy White Bean Chicken Enchilada Soup
In summary, this creamy white bean chicken enchilada soup is the perfect cozy dish to warm your soul. Packed with flavor and nutritious ingredients, it’s not only easy to make but also versatile—satisfying lunch or dinner cravings. Don’t forget to add your favorite garnishes for that extra touch!
Creamy White Bean Chicken Enchilada Soup
Equipment
- large Dutch oven
- Blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1 whole jalapeno, seeded and diced
- 0.5 cup green bell pepper, very finely diced (about ½ cup diced)
- 0.5 cup cilantro, finely diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon garlic powder
- 0.5 teaspoon oregano
- 1 cup red enchilada sauce (I like Siete or Hatch brands!)
- 4 cups low sodium chicken broth
- 1 can cannellini white beans, rinsed and drained (15 ounce)
- 1 pound boneless skinless chicken thighs
- 0.5 teaspoon salt , plus more to taste
- Freshly ground black pepper
- 1 can cannellini white beans, rinsed and drained (15 ounce, for creamy base)
- 0.5 cup water or chicken broth
- 0.75 cup frozen corn
- 1 medium lime, juiced
- 0.25 cup fresh, chopped cilantro
- Tortilla strips or chips for garnish
- Extra cilantro for garnish
- Avocado slices for garnish
- Jalapeno slices for garnish
- Extra lime wedges for garnish
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion, jalapeno, green bell pepper, cilantro and garlic; saute until onions are translucent and begin to soften, about 2-4 minutes.
- Next bring the heat to low and stir in all of the spices: cumin, coriander, turmeric, garlic powder, oregano and salt and pepper. Cook for 20 seconds, then stir in the enchilada sauce, chicken broth, 1 can of rinsed and drained white beans, uncooked chicken thighs and salt and pepper.
- Bring soup to a boil then reduce to a simmer for 25-30 minutes. Do not cover. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks then add back to the pot.
- Finally, add the remaining can of rinsed and drained white beans and ½ cup water to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add blended white beans into the soup pot and then stir in the corn, lime juice and cilantro. Taste and add more salt and pepper, as necessary. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.
- Serve with tortilla chips, shredded cheese if you’d like, an extra lime wedge, jalapeno slices and avocado.
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