Creamy White Bean Enchilada Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Creamy White Bean Enchilada Soup

1. Great northern beans, drained - 3 (15.8 ounce) cans
2. Chicken broth - 4 cups
3. Green enchilada sauce - 1 (10 ounce) can
4. Chopped green chilies - 1 (4 ounce) can
5. Onion, diced - 1 small
6. Sliced black olives - 1 (2 ounce) can
7. Jalapeno pepper, seeded and diced - 1 medium
8. Garlic, minced - 3 cloves
9. Taco seasoning - 1 tablespoon
10. Frozen corn - 1 (12 ounce) package
11. Cream cheese - 8 ounces

How to cook deliciously - Creamy White Bean Enchilada Soup

1. Stage

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.

2. Stage

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.