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Creamy White Bean Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Satisfy your craving for enchiladas with this flavorful white bean enchilada soup topped with crushed tortilla chips, jalapeno slices, cheese, and cilantro.
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
Instructions:
  • In a large pot, mix beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning. Bring to a boil, then simmer on low for 30 minutes.
  • Mix in the frozen corn and cook until it's heated through, approximately 5 minutes. Then, incorporate the cream cheese while continuously stirring until the soup thickens, about 15 minutes.

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