Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

White Bean Enchilada Soup

5.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
55 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
White Bean Enchilada Soup
Ingredients
  • 3 (15.8 ounce) cans great northern beans, drained
  • 4 cups chicken broth
  • 1 (10 ounce) can green enchilada sauce
  • 1 (4 ounce) can chopped green chilies
  • 1 small onion, diced
  • 1 (2 ounce) can sliced black olives
  • 1 medium jalapeno pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 (12 ounce) package frozen corn
  • 8 ounces cream cheese
Instructions
1
Combine the beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Heat it up over medium-high heat until the mixture reaches boiling point, then gradually decrease the heat to a lower setting and let it simmer for 30 minutes.
2
During this time, stir in the frozen corn and continue to cook until it's warmed through, adding an extra 5 minutes to the overall cooking time.
3
Once the corn is heated up, add the cream cheese and continue stirring until it's fully incorporated into the soup. This should take around 15 minutes, at which point your soup will be thickened to perfection.