Creamy White Bean Enchilada Soup

I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 500 Calories

Ingredients

• 8 ounces cream cheese
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (2 ounce) can sliced black olives
• 1 small onion, diced
• 1 (4 ounce) can chopped green chilies
• 1 (12 ounce) package frozen corn
• 1 medium jalapeno pepper, seeded and diced
• 1 tablespoon taco seasoning
• 1 (10 ounce) can green enchilada sauce
• 3 (15.8 ounce) cans great northern beans, drained

Recipe Instructions

Step 1

Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.

Step 2

Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.