I enjoy eating enchiladas but dislike the hassle of preparing the filling, spooning it into the tortillas, folding them up, and then cooking them once more. This soup I created has flavor without all the hassle. Refried beans are also unnecessary because the soup already contains beans. For a heartier supper, feel free to add cooked chicken during the last step. Add cheese, cilantro, cheese chips, crushed tortilla chips, or your preferred enchilada toppings as garnish.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- 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 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 14 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 1429 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this soup! I added chicken. It was so good. They keep asking for it.I just made it again today.I love it too!
My daughter is a vegetarian so I subbed vegetable broth for the chicken broth and it was super yummy! The whole family loved it.
We absolutely loved this recipe. I did make 2 small additions, I added a little chicken and used cilantro for a garnish.
used pinto white and black beans.
My husband loved this so much he asked that it be put in my monthly rotation of recipes. Modifications are pretty similar to what others have done – I substituted in a can of black beans, white chili beans and garbanzo beans. I added diced up green and red bell pepper, and rotesserie chicken, but oops, I forgot the corn. It made a pretty colored soupl
The only change I made was to add some diced rotisserie chicken. Delicious!
Delicious! Fast and easy to put together. I did change the beans to 1 can each of white, black and pinto instead of all white and threw some shredded rotisserie chicken for on with the frozen corn. I’d definitely make it again.
This was FAB U LOUS!!! wow. I had to sub red enchilada sauce for the green and 1/3 fat cream cheese because you know, covid supply issues. I also threw a whole packet of taco seasoning in- I don’t know if it was a TBS or not. This was really delicious meatless main dish. Thanks for the recipe.