Food Recipes Creamy Enchilada Soup 5.0 (2) 2 Reviews Cozy up to this creamy soup that’s packed with protein and loaded with flavor shortcuts. By Tricia Manzanero Published on March 04, 2024 Save Rate PRINT Share Close Photo: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Prep Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe Chilly evenings call for cozy soup, and this corn-and-bean star takes only 30 minutes to prep, so you can have it on the table quickly whenever the craving strikes. It’s packed with all the warming flavors of enchiladas, but it’s much more than that. You’ll start by cooking onion and garlic to amp up vegetable broth. Then store-bought salsa verde rolls in with its big zesty energy and mingles with white beans, corn, green chiles, and taco seasoning, another flavor shortcut. After simmering for a short 15 minutes, sour cream is stirred in for a subtle touch of richness to make this savory soup a crowd-pleaser. Serve the garnishes—such as avocado, tortilla chips, jalapeño, and shredded cheese—in small bowls, and let everyone top their soup at the table. To make your own taco seasoning, mix equal parts garlic powder, ground cumin, onion powder, chili powder, and oregano. Add 3 to 4 times as much sweet paprika and a pinch each of salt and cornstarch. The cornstarch helps to add body while cooking, and in this case, slightly thickens the soup. Cook Mode (Keep screen awake) Ingredients 2 Tbsp. extra-virgin olive oil 1 cup chopped red onion (from 1 onion) 4 cloves garlic, finely chopped (about 4 tsp.) 3 cups lower-sodium vegetable or chicken broth 1 cup salsa verde (from a 16-oz. bottle) 2 15.5-oz. cans lower-sodium white beans, drained and rinsed 1 10-oz. bag frozen sweet corn 2 4-oz. cans diced mild green chiles 1 1-oz. envelope taco seasoning mix (about 1/4 cup) 1 cup sour cream Sliced avocado, fried tortilla strips or crushed tortilla chips, cilantro, sliced jalapeño, and/or shredded Monterey Jack, for topping (optional) Directions Heat oil in a large pot over medium. Add onion and garlic; cook, stirring often, until softened, about 4 minutes. Stir in broth, salsa verde, beans, corn, chiles, and taco seasoning mix until well combined. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes. Remove from heat. Vigorously whisk in sour cream until well combined. (If sour cream appears to separate, continue to whisk until creamy.) Serve soup with desired toppings. Refrigerate the soup (without toppings) in an airtight container for up to 4 days. Rate It Print