CREAMY WHITE BEAN ENCHILADA SOUP

Creamy White Bean Enchilada Soup image

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.

Provided by Soup Loving Nicole

Time 1h5m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g