This creamy white bean enchilada soup recipe is vegan, plant-based, and made with tofu, white beans, and green enchilada sauce. It's high protein, cozy, and easy to make on the stovetop, in a slow cooker, or Instant Pot.
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The backstory.
My green chicken enchilada soup has always been a reader favorite-creamy, cozy, and packed with verde flavor. But after so many requests for a plant-based version, I set out to capture that same enchilada-style comfort without the dairy but packed with protein. Enter silken tofu. After a few tasty test rounds (and plenty of tortilla chips for "research"), this creamy white bean enchilada soup was born-and honestly, it might be even better than the original.
xoxo Kori
It's a must-make.
This cozy green enchilada soup brings the cozy-in the best way-here's why it's a weeknight winner:
- Creamy and satisfying. Blended tofu and vegan sour cream make it ultra-lush without any dairy.
- High-protein plant-based meal. Beans and tofu pack in the protein for a filling, meat-free dinner.
- Easy, any-day recipe. Cook it your way with stovetop, slow cooker, or Instant Pot instructions.
- Total flavor bomb. A blend of green enchilada sauce, salsa verde, and spices makes it seriously crave-worthy.
This is one of those cozy soups that hits the spot every time-zingy, creamy, and oh-so-satisfying.
Let's talk texture and flavor.
Every spoonful is rich, creamy, and zesty, with a velvety texture from the silken tofu. You get a little bite from the beans and veggies, balanced by the brightness of lime juice and green sauce. It's hearty, comforting, and layered with smoky warmth.
What you'll need.
Here's what you're going to need to make white bean enchilada soup:
- Green enchilada sauce - the base of the soup that adds bold, tangy flavor and a signature verde kick.
- Salsa verde - enhances the green chile flavor and brings just the right amount of heat.
- Vegetable broth - thins the soup and helps all the ingredients simmer together beautifully.
- Silken tofu - blends into the broth to make it creamy and protein-rich without using dairy.
- Unsweetened plant-based milk - helps loosen the tofu mixture and adds to the silky texture.
- Vegan sour cream - adds richness and a subtle tang that mimics traditional enchilada soup.
- Black beans & white beans - these bring fiber, plant-based protein, and that classic hearty bean enchilada vibe.
- Olive oil - used to sauté the veggies for extra flavor and depth.
- Vegetables: yellow onion, zucchini, mushrooms, corn. These add texture, subtle sweetness, and lots of veggie goodness.
- Seasonings: cumin (optional), salt, pepper. Just a touch of earthy spice to round things out and deepen the flavor.
- Hot sauce (to taste) - adds customizable heat for spice lovers.
- Lime juice (optional) - a splash at the end brightens up all the flavors.
If you've tried my viral green chicken enchilada soup, you'll love the variety of enchilada-inspired soups I've created-from this low fat, low carb, high protein healthy green enchilada soup version to this hearty, comfort in a bowl, try my Chili's copycat chicken enchilada soup or the bold and satisfying 6-ingredient ground beef enchilada soup-each one is packed with flavor and perfect for busy nights.
Customize it your way.
Make this creamy white bean enchilada soup your own with these easy swaps and fun add-ins:
- Swap the zucchini for chopped bell peppers if that's what you've got on hand.
- Use pinto beans instead of black or white beans for a heartier, Southwestern vibe.
- Stir in a handful of chopped kale or spinach during the last few minutes for extra greens.
- Add a can of fire-roasted green chiles or diced jalapeños to boost the heat.
- For extra creaminess, stir in a spoonful of cashew cream instead of vegan sour cream.
- Top with crushed tortilla chips or tostadas for crunch and salty goodness.
- Add roasted cauliflower or sweet potatoes to bulk it up and make it extra cozy.
- Sprinkle nutritional yeast into the broth for a dairy-free cheesy flavor.
- Drizzle with avocado crema or cashew queso for a fun finishing touch.
- Mix in cooked quinoa or rice to stretch the soup into a complete meal.
How to make white bean enchilada soup.
Make this soup on the stovetop for a quick meal, or check the recipe card for slow cooker and Instant Pot instructions.
Saute
In a large pot, heat oil. Sauté onion, zucchini, and mushrooms until soft.
Add ingredients
Stir in corn, beans, enchilada sauce, salsa verde, and broth. Simmer.
Blend
Blend the tofu and remaining ingredients until smooth. Add to soup and serve.
How to enjoy it.
This creamy white bean enchilada soup is seriously comforting and perfect served:
- Poured over rice or quinoa for a hearty burrito bowl-style meal.
- Scooped up with tortilla chips like a chunky dip or stew.
- Served with warm cornbread or a grilled cheese sandwich on the side.
- Topped with sliced avocado, radishes, and a squeeze of lime for extra brightness.
- Swirled with vegan queso or cashew cream for a richer finish.
- Packed into a thermos for a cozy lunch on the go.
- Ladled over roasted sweet potatoes or spaghetti squash for a fun twist.
- Served with a crisp green salad for a light and balanced meal.
Kori's tips.
- Shortcut, use frozen corn and pre-diced veggies to save time.
- For extra depth, stir in a dash of smoked paprika or roasted poblano peppers.
- For a completely smooth creamy texture. A blender is your best bet. A whisk may be used, but it won't be able to completely break down the silken tofu into a smooth consistency (this does not affect taste, it's still quite delicious!).
- Don't forget the lime juice-it brightens everything up.
FAQ's
Let it cool completely, then refrigerate in an airtight container for up to 5 days.
Yes! Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.
Warm on the stove over medium heat or microwave in short intervals, stirring in between.
Yes! This soup actually gets better as it sits-the flavors deepen overnight. Just store it in the fridge and reheat when ready to serve. It's perfect for meal prep or make-ahead dinners.
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📖 The recipe.
Creamy White Bean Enchilada Soup Recipe
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.
Video
Kori's 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 greens like spinach or kale, roasted poblano peppers, or a dash of smoked paprika for extra depth. For a cheesier taste, stir in nutritional yeast. FLEXITARIAN ADAPTATION:
Stir in 2 to 3 cups of cooked shredded chicken or turkey at the end of cooking for extra protein and a heartier meal. SERVING SUGGESTIONS:
Top with tortilla strips, avocado, vegan cheese, or fresh cilantro. Pair with warm corn tortillas or a crisp green salad to round out the meal.
Nutrition
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