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A white bowl of white bean green enchilada soup

Creamy White Bean Enchilada Soup Recipe

A creamy, high-protein soup made with white beans, tofu, and green enchilada sauce. Cozy, plant-based, and easy to make on the stovetop, slow cooker, or Instant Pot.
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Print Recipe
Author Kori Butler
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup Recipes
Cuisine Mexican
Servings 12 servings
Calories 149 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 2 medium zucchini (diced)
  • 8 ounces mushrooms (diced)
  • 1½ cups sweet corn (frozen or drained canned)
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can white beans (like cannellini or Great Northern), drained and rinsed
  • 28 ounces green enchilada sauce (or homemade)
  • 1 cup salsa verde
  • 4 cups vegetable broth
  • 15 ounce block silken tofu
  • ½ cup unsweetened plant-based milk (like oat or almond, plus extra if needed)
  • ½ cup vegan sour cream
  • 1 teaspoon cumin
  • Salt and pepper (to taste)
  • Juice of ½ a lime
  • Optional garnish: Cilantro, green onion, tortilla strips, vegan sour cream
  • Optional flexitarian adaptation: 2 to 3 cups of cooked shredded chicken or turkey

Instructions
 

Slow Cooker Instructions:

  • Heat olive oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes. Add zucchini and mushrooms; cook until softened (5–7 minutes).
  • Transfer veggies to a 6-quart slow cooker. Add corn, black beans, white beans, enchilada sauce, salsa verde, and broth. Stir to combine.
  • Cover and cook on Low for 4 to 5 hours.
  • In a blender, blend silken tofu with milk, sour cream, cumin, and a ladle of soup broth until smooth. Stir it into the pot and simmer 5–10 more minutes or until warm.
  • Adjust seasoning with salt, pepper, and lime juice. Garnish and serve.

Stovetop Instructions:

  • In a large pot, heat olive oil over medium. Sauté onion, zucchini, and mushrooms until soft.
  • Stir in corn, both beans, enchilada sauce, salsa verde, and broth. Simmer 15 minutes.
  • In a blender, blend silken tofu with milk, sour cream, cumin, and a ladle of soup broth until smooth. Stir it into the pot and simmer 5–10 more minutes.
  • Adjust seasoning with salt, pepper, and lime juice. Garnish and serve.

Instant Pot Instructions

  • Use sauté mode to cook onion, zucchini, and mushrooms in olive oil until soft.
  • Add corn, beans, enchilada sauce, salsa verde, and broth. Pressure cook on High for 2 minutes. Quick release.
  • In a blender, blend silken tofu with milk, sour cream, cumin, and a ladle of soup broth until smooth. Stir it into the pot and simmer 5–10 more minutes. Warm on sauté mode.
  • Adjust seasoning with salt, pepper, and lime juice. Garnish and serve.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Blend the silken tofu until completely smooth for the creamiest texture. Taste at the end and adjust with lime juice, hot sauce, or a pinch of cumin.
VARIATIONS: Add spinach or kale, roasted poblano peppers, or a dash of smoked paprika. Stir in nutritional yeast for a cheesier taste.
MAKE IT FLEX: Stir in 2 to 3 cups of cooked shredded chicken or turkey at the end of cooking.
SERVING SUGGESTIONS: Top with tortilla strips, avocado, vegan cheese, or fresh cilantro. Pair with warm corn tortillas or a crisp green salad.

Nutrition

Serving: 1 cupCalories: 149kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 782mgFiber: 5gSugar: 6g
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.

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