Creamy White Bean Chicken Enchilada Soup

Cozy and delicious chicken enchilada soup made extra creamy thanks to blended white beans! There’s no cream or dairy in this flavorful enchilada chicken soup recipe, just wonderful veggies, lots of protein and warming spices. Serve with your favorite garnishes for the perfect lunch or dinner!

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, chopped
• 1 jalapeno, seeded and diced
• 1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
• ½ cup finely diced cilantro
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1 cup red enchilada sauce (I like Siete or Hatch brands!)
• 4 cups low sodium chicken broth
• 1 (15 ounce) can of cannellini white beans, rinsed and drained
• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper
• For the creamy white bean base:
• 1 (15 ounce) can of cannellini white beans, rinsed and drained
• ½ cup water or chicken broth
• For the mix-ins:
• 3/4 cup frozen corn
• 1 medium lime, juiced
• 1/4 cup fresh, chopped cilantro
• For garnish:
• Tortilla strips or chips
• Extra cilantro
• Avocado slices
• Jalapeno slices
• Extra lime wedges