White Bean Enchilada Soup

My favorite meal prep hack is to make a big pot of soup every Sunday. I love the cozy soup aroma when I’m making it and love knowing that all week long if I need a quick lunch or dinner, I’m covered. I keep a list of all of my favorite soup recipes in my phone and rotate them and often try new ones to see if they will make it into the rotation. This white bean enchilada soup is hearty and flavorful! You can make it in the Instant Pot or stovetop and it’s quick and easy. The crispy corn tortilla strips are a nice add on to top the soup and might be your new favorite add on for chili or tortilla soup.

To make this recipe, you’ll need an onion, garlic, and a jalapeno from the produce department along with some frozen fire-roasted corn. I usually find this at Whole Foods or Sprouts. If you can’t find it, regular corn will work just fine. From the dry goods aisle we’ll need some cannellini beans (or great northern beans), some green enchilada sauce, green salsa, vegetable broth, small corn tortillas, and corn starch. Visit your spice cabinet for some taco seasoning, cumin, pink Himalayan salt, and smoked paprika. Then lastly, we’ll need some dairy-free cream cheese.

My favorite thing about the Instant Pot is the saute function. It allows you to saute the vegetables before you go into high pressure cooking, all in the same pot. Add the oil to the pot and hit that saute button. Drop in the onions, garlic and jalapeno and cook for about 5 minutes. Then add the beans, enchilada sauce, salsa, broth, and all seasonings. Set the Instant Pot to high pressure and the time to 10 minutes. If you are making this stove top, saute in your pot and then after adding the other ingredients, cook on low for 30 minutes.

 While that is cooking you can get the crunchy tortilla strips made. They really make the soup! Cut the tortillas into strips and toss with 1 teaspoon oil and a few shakes of salt. Just lay them out on a baking sheet and bake for 10 minutes. They will get crispy as they cool.

To thicken the soup, we’ll add some cornstarch so go ahead and mix that with some water in a small bowl. When the soup is done cooking, add cornstarch slurry to the pot with the frozen corn and cream cheese. If you are using the Instant Pot, hit the saute button to bring some heat back into the pot and cook for 5 minutes until the corn is thawed and the cream cheese has melted. If you are using the stove top, just cook on low for 10 minutes.

Now the soup is ready to serve. Top it with the crunchy tortilla strips, avocado, cilantro, and red onion. You’re going to love this soup!

If you try this recipe let us know! Leave a comment and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!

Yield: 6

Author: Miriam Hahn

Print

With ImageWithout Image

White Bean Enchilada Soup-Instant Pot or Stovetop

This easy soup is delicious, lasts well all week and can be topped with so many different things! You can make it in the Instant Pot or stovetop!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, diced
• 1 teaspoon avocado oil
• 2 cans cannellini beans, rinsed and drained
• 12 oz. green enchilada sauce
• 1/2 cup green salsa
• 3 1/2 cups vegetable broth
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• 1 teaspoon pink salt
• 1/2 teaspoon smoked paprika
• 1 bag frozen fire-roasted corn
• 6 oz. dairy free cream cheese
• 1 tablespoon corn starch + 1 tablespoon water
• 6 small corn tortillas + 1 teaspoon avocado oil + shake of salt

Instructions

1. Preheat oven to 400 F
2. Add the oil to the Instant Pot and hit the saute button. For stovetop, add the oil and bring heat to medium high. Add onions, garlic and jalapeno. For either method, saute for 5 minutes.
3. Add the beans, enchilada sauce, salsa, broth, and all seasonings. For Instant Pot, cancel saute and set to pressure cook for 10 minutes. For stovetop, cook on medium low for 30 minutes.
4. While that is cooking, cut tortillas into strips. Toss with oil and salt and spread out on a baking sheet. Cook 10 minutes.
5. Combine the cornstarch and water in a small bowl. Add to the pot along with the frozen corn and cream cheese. For Instant Pot, select saute and cook for 5 minutes or until corn is thawed and the cream cheese has melted. For stove top, cook on low for 10 minutes.
6. Top with crispy tortilla shells, avocado, cilantro, red onion etc.

Did you make this recipe?

Tag @youcare.selfcare on instagram and hashtag it # YouCareRecipes