White Bean Chicken Enchilada Soup Recipes

WHITE BEAN CHICKEN ENCHILADAS

White Bean Chicken Enchiladas image

We have Mexican night at least once a week, and this is the perfect meal for it, sure to satisfy any craving! The white bean mash serves as a replacement for the oh so boring refried beans. You'll notice it gives a great zesty dimension to the dish. I recommend serving with sides of salsa and sour cream and a nice helping of yellow rice. Mmmmmm!

Provided by Dans La Lune

Categories Chicken Breast

Time 1h

Yield 10-16 enchiladas, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 -5 boneless skinless chicken breasts
3 tablespoons olive oil
1 teaspoon fajita seasoning mix
1/2 teaspoon onion powder
salt and pepper
1/4 teaspoon ground cayenne pepper (to taste)
2 (15 7/8 ounce) cans small white beans or 2 (15 7/8 ounce) cans great northern beans
1/4 cup water
1 teaspoon ground cumin
1 (33 ounce) package of small mexican corn tortillas
2 cups shredded colby-monterey jack cheese
1 cup shredded cheddar cheese

Steps:

Heat large pan with olive oil. Add chicken either whole or sliced into strips.
Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
Sprinkle cheddar cheese over top of the entire dish.
Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
Serve with a side of yellow rice and condiments such as sour cream and salsa.
In a 13 x 9 casserole dish, spread bean paste thinly.

WHITE BEAN & CHICKEN ENCHILADA SOUP

White Bean & Chicken Enchilada Soup image

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional

Steps:

In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.

CREAMY WHITE BEAN ENCHILADA SOUP

Creamy White Bean Enchilada Soup image

I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.

Provided by Soup Loving Nicole

Categories Bean and Pea Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

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

Steps:

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 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g

WHITE BEAN ENCHILADA SOUP WITH CHICKEN

White Bean Enchilada Soup with Chicken image

I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.

Provided by thedailygourmet

Categories White Bean Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 small onion, diced
1 tablespoon all-purpose flour
2 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
8 ounces diced cooked chicken
4 ounces sour cream
1 teaspoon ground cumin
½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
4 ounces shredded Monterey Jack cheese
1 medium avocado, pitted, peeled, and sliced

Steps:

Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g

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