So, About This White Bean Green Enchilada Soup…

Hey there! Okay, confession time: I made this White Bean Green Enchilada Soup on a perfectly bonkers Tuesday when I had, like, zero energy but still wanted something homemade (because, you know, takeout was starting to taste a bit samey). It’s one of those recipes that somehow makes you look like you tried really hard—even if you’re in yoga pants and fuzzy socks, throwing things into a pot between Zoom calls. My sister keeps asking me for the recipe (love you, Jess, but text me back occasionally?).

Why You’ll Love This (Or At Least My Family Does!)

I make this soup when it’s cold out, or when I can’t decide between chili and tacos, or just because I want something green, bright, but still hearty. My family goes absolutely wild for this—well, minus my picky nephew, but he still dunks tortilla chips in it. It’s creamy, a bit tangy, and the green enchilada sauce does, like, 80% of the heavy lifting. I used to hate chopping onions (okay, sometimes I get lazy and just use the frozen ones now; sue me) but this soup works either way. Also, I swear it gets better after a day in the fridge, although, honestly, it’s a rare treat if there’s any left by then.

Here’s What You’ll Need (No Fancy Stuff)

2 cans (15 oz) white beans, drained & rinsed (I usually go with cannellini, but navy beans work if that’s all ya got)

1 tablespoon olive oil, or just a knob of butter (my gran swore by Kerrygold but, look, supermarket brand totally works)

1 yellow onion, diced (sometimes I use pre-chopped; no shame here)

3 cloves garlic, minced (or a big ol’ spoonful of the jar stuff—honestly, it’s fine!)

1-2 small cans green enchilada sauce (the mild kind; if you wanna spice things up, grab medium, but I usually play it safe)

3 cups chicken or veggie broth (in a pinch, a stock cube dissolved in hot water does the trick)

1/2 cup sour cream (Greek yogurt if you’re feeling virtuous—or if you forgot to buy sour cream, like I always do)

1/2 teaspoon cumin (I eyeball it sometimes)

1 teaspoon dried oregano

1/2 teaspoon salt (or to taste—just don’t go wild!)

Freshly ground black pepper

A handful of chopped fresh cilantro (unless you’re a cilantro-hater, in which case just skip it, trust me)

Optional: Cooked shredded chicken (rotisserie saves time!), corn kernels, chopped green chilies, or torn up spinach

Let’s Make It – Not Too Fussy, Promise

Heat up the olive oil (or butter, actually, sometimes both is lovely) in a big soup pot over medium heat. Toss in your chopped onion, and stir it around until soft and a bit golden—like 5 minutes? Don’t stress if some bits get a smidge brown, it all adds flavor.

Add the garlic, and let it soften (don’t walk away; burnt garlic is the worst). I usually inhale the scent at this stage because—divine.

Pour in the green enchilada sauce, followed by the broth, beans, cumin, oregano, salt, and a few grinds of pepper. Give it a good stir. Then—I know this sounds weird—but I mash maybe half the beans right in the pot. Just grab a potato masher or the back of a spoon. Makes everything creamier! (This is where I sneak a taste, by the way.)

Simmer on low for about 15-20 minutes. If you’re adding chicken, corn, greens, etc., this is their moment to shine. If not, no biggie.

Turn off the heat and stir in the sour cream (or yogurt). Go gently. If you dump it in while boiling, it’ll separate and look a bit odd, but taste is fine; I just like mine smooth-ish.

Ladle into bowls, toss some cilantro on top, and maybe some crushed tortilla chips if you’re in the mood for crunch.

Notes From the Trenches

Sour cream at the end is honestly important—trust me, I once tried adding it earlier and it got grainy. Not awful, but not pretty, you know?

If your soup’s too thick, splash in more broth or even a bit of water. Too thin? Simmer uncovered a few minutes. (But don’t go answer emails and forget about it; I learned that the hard way.)

Cilantro stems are fine too, I just give ‘em a good chop.

Variations I’ve Dabbled With (Not All Winners!)

Swapping beans for chickpeas… eh, it’s okay, just less creamy. Not my fave, though maybe you’ll love it?

For a vegan vibe, I used coconut yogurt once instead of sour cream. Tasted great but added a very, uh, pronounced coconut note. Both my kids looked at me like I’d lost my mind. Proceed with caution.

Added cheese on top when serving—Melty Monterey Jack is my go-to, but anything will do except, weirdly, cheddar. (It turned oddly gritty? If you figure out why, write me!)

How I Like to Serve It (You Get to Choose)

I nearly always top my bowl with crushed corn chips (it’s non-negotiable according to my husband), plus a wedge of lime on the side. If it’s a fancy day, I’ll add avocado slices. And sometimes, if it’s a weekend, we huddle on the couch and eat straight from mugs—blankets, TV, the whole nine yards.

Wait, Real Questions I’ve Gotten:

Can I use red enchilada sauce instead? Sure, just expect a totally different flavor. Pretty tasty, but you kinda lose the whole green tangy vibe.

Is it spicy? Not unless you buy hot sauce! But if you’re nervous, stick with mild enchilada sauce. Want heat? Dice up a jalapeño and throw it in with the onions.

Freezer safe? Probably, though the texture gets a tad weird after thawing, especially if you used sour cream. Nothing wrong with it, just a bit less smooth.

Gluten free? Yep, unless your enchilada sauce has hidden flour (double check labels—here’s a celiac guide I found helpful).

What do I do with leftover cilantro? Toss it over eggs or in salsa, or just be like me and forget about it until it becomes a sad wilted mess in the crisper. Oh! Serious Eats has a cool trick for this actually.

Unrelated But Sorta Related…

Completely off topic, but last time I cooked this, my cat somehow decided to swipe a tortilla chip straight off my cutting board. She’s never done it before (or since). Maybe she likes the smell of cumin? Who knows—but now she’s always in the kitchen when I make soup. Little weirdo.