For the soup:
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 chiles
1 small onion, diced
1 (2-ounce) can sliced black olives
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
1 tablespoon taco seasoning
1 (12-ounce) package frozen corn
1 (8-ounce) package cream cheese
Optional, for serving:
cilantro, to taste, chopped
sliced black olives, to taste
pickled jalapeños, to taste
Step 1 - In a large pot over medium-high heat, add the great northern beans, the broth, the enchilada sauce, the green chiles and their juices, the onions, 1 can of the black olives and their juices, the diced jalapeños, the garlic, and the taco seasoning and stir to combine.
Step 2 - Bring the bean mixture to a boil.
Step 3 - Reduce the heat to low and simmer the bean mixture until the flavors meld together and it has thickened slightly, about 30 minutes.
Step 4 - Add the frozen corn to the soup mixture and cook, while stirring occasionally, until the corn is warmed through, about 5 minutes.
Step 5 - Add the cream cheese to the bean mixture and cook, while stirring, until the cream cheese is melted and incorporated, about 15 minutes.
Step 6 - Serve topped with the cilantro, the extra black olives, and the pickled jalapeños.
Time: 1 hour 5 minutes
Yield: 6 servings
There's nothing like soup to warm up your taste buds and your senses... well, except maybe Tex-Mex. But why not have both? Winter's Day Enchilada Soup is a zesty, spicy, tasty soup that will warm your heart and soul, no matter how the cold bears down outside! Creamy, tangy, and filled with beans and chiles, Winter's Day Enchilada Soup is certainly to balance spicy heat and comforting creaminess for a true winter wonderland of flavor! Yum!