Name: Creamy White Bean Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Great northern beans, drained - 3 (15.8 ounce) cans; Chicken broth - 4 cups; Green enchilada sauce - 1 (10 ounce) can; Chopped green chilies - 1 (4 ounce) can; Onion, diced - 1 small; Sliced black olives - 1 (2 ounce) can; Jalapeno pepper, seeded and diced - 1 medium; Garlic, minced - 3 cloves; Taco seasoning - 1 tablespoon; Frozen corn - 1 (12 ounce) package; Cream cheese - 8 ounces

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.