White Bean Enchilada Soup is a creamy and comforting soup that is perfect for vegetarian dinner. It's easy to prepare and is healthy.
#whitebeansoup #enchiladasoup

Course: Dinner
Cuisine: American

Prep Time: 10m
Cook Time: 20m
Total Time: 30m
Servings: 5 people

Author: Anjali

ingredients:

- 1 Tbsp Olive Oil
- 1 medium sized Bell Pepper finely chopped
- 1 medium sized Red Onion finely chopped
- 1 small Bay Leaf
- 5 cloves Garlic minced
- 1 Tsp Cayenne Pepper
- 1 Tbsp Ground Cumin
- 1 Tsp Ground Cinnamon
- 1 Tsp Kosher Salt adjust as per taste
- ½ Tsp Black Pepper Powder
- 3 cups Low-Sodium Vegetable Broth
- 1 cup Heavy Cream
- 2 small Green Chilis chopped
- ½ cup Frozen Corn
- 2 cans Navy Beans 15oz (Rinsed & Drained)
- 3 Tbsp Cornstarch
- 4 Tbsp Whole Milk
- 5 Tbsp Sour Cream for garnish
- 2 Tsp Lemon Juice
- freshly chopped cilantro for garnish
- ripe Avocado & chopped Jalapenos for garnish

1) Heat Olive oil in a Dutch oven. As the Oil shimmers, add the onions and chopped bell peppers. Allow it to caramelize over medium-high heat.
2) Now, add the Bay Leaf and minced Garlic. Saute until it gets fragrant. Add the Spices - Ground Cumin, Cayenne, Ground Cinnamon, Salt, and Black Pepper. Toss to combine. Cook for 2 minutes over medium-low heat.
3) Now, add the White Beans, Green Chilis, and Corn. Add the Vegetable broth and allow it to simmer over medium-low flame for 3-4 minutes. Add the Heavy cream, stir to combine, and cook over medium-low flame for 10-12 minutes.
4) Make the Cornstarch slurry by combining 3 tbsp of Cornstarch with 4 tbsp of Milk. As the soup is cooked completely, turn off the heat and pour in the slurry. Stir until the soup thickens.
5) Serve the soup. Top with 1 Tbsp of Sour Cream, chopped Jalapeno, Ripe Avocado, and some freshly chopped Cilantro. Squeeze some Lemon juice on it and enjoy!

You can refrigerate this for up to 3-4 days in an air-tight container

calories 310KCal

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