Creamy White Bean Enchilada Soup | Instant Pot Enchilada Soup

How to Make Easy Vegetarian Enchilada Soup

Hello Foodies,

          This Instant Pot Vegetarian Enchilada Soup is simply the yummiest! Each bowl is loaded with tasty veggies, beans, and corns, then topped with all your favorite toppings for tons of flavor in every bite. 

This is my first time making enchilada soup in the instant pot, and I’m super happy with how it came out! Served with a cheesy grilled sandwich/toast. Creamy White Bean Enchilada Soup made with green chiles, white navy beans and corn is the ultimate vegetarian soup. Great for meal prep or easy weeknight dinner.

Video Recipe:

This comforting White Bean Enchilada Soup is hearty, healthy, gluten-free, and vegetarian! And the best thing of all, it’s made with mainly pantry staples.

So I wanted to share this plant-based version that we've been enjoying recently at our house. It begins with a simple sauté of onion, garlic, and dried herbs. Then a bit of flour and milk add creaminess to the enchilada soup. 

This Enchilada Soup is my family’s favorite because it's:

  • Creamy yet light
  • Colorful
  • Nutrient-packed and Satisfying
  • Great for meal prep
  • Made in the instant pot
  • With easy-to-find ingredients
  • Nut and coconut-free
  • So comforting!
  • Great for meal prep or easy weeknight dinner
  • Hearty, healthy, gluten-free, and vegetarian!

Preparation and Cook Time: 20 Minutes.
Each Serving of Enchilada Soup Contains 201 Calories.


  • 2 Tsp. Olive Oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, minced
  • 1 Cup Green+Yellow Bell Pepper, chopped (sub bell pepper color of choice)
  • 2 Tbsp Flour(skip for gluten-free version)
  • 2 cups Vegetable Broth
  • 1 cup Whole Milk (sub cashew/almond milk if making vegan/dairy-free)
  • 1 Cup Navy Beans, Cooked in the Instant pot (sub- canned white beans/Great Northern or cannellini beans)
  • 1 cup fresh or frozen/thawed Corn
  • 1 can(4-oz.) Green chiles+Green Enchilada Sauce 1/4 Cup
  • 1 Tsp Cumin Powder
  • 1 Tsp Red Chili Powder
  • 1 Tsp Salt
  • 1 Tsp Red Chili Flakes
  • ½ Tsp Black Pepper
  • ¼ Cup Greek Yogurt(sub sour cream/cream cheese)
  • Dried Parsley for garnish (optional)
  • Red Chili Flakes for garnish(optional)


  • Turn on the Saute mode of the Instant Pot and heat oil.
  • Add onion, garlic, and saute and cook for 2-3 minutes, or until onions become translucent and soft.
  • Add diced green and yellow bell pepper and saute and cook for a minute.
  • Add flour and mix well.
  • Now, add red chili flakes, black pepper powder, red chili powder, cumin powder, and salt and mix well.
  • Pour milk and mix everything well.
  • Add green chiles, enchilada sauce, navy beans, corn, and vegetable broth and stir well, deglaze the pot.
  • Close the lid of the instant pot and place the vent in the sealing position.
  • Pressure Cok on Manual Mode(Hi) for 4 minutes.
  • Quick-release the pressure and then open the lid.
  • Mix everything well and add greek yogurt/sour cream and mix well(or you can).
  • Or place yogurt in a bowl and add 1/2 cup of hot soup; mix to combine. Pour yogurt mixture back into soup (this is called tempering, which helps stabilize the yogurt before it's introduced to a pot of hot liquid).
  • Add coriander leaves and give the soup a final stir, and ladle into a bowl to serve. 
  • Drizzle some olive oil and sprinkle some chili flakes and parsley, if desired.
  • Serve creamy white bean enchilada soup with cheesy grilled toast. Enjoy!!!

Looking for more creamy soups recipes? check these out:

What to Serve with Instant Pot Enchilada Soup:

Bread Bowls: Serve soup in the homemade Crusty Bread Bowls.

Salad: You can pair this soup with a light and fresh salad like this easy Detox Salad or Beans Salad.

Sandwich: Nothing is better than a Grilled Cheese Toast/Sandwich and Enchilada Soup combo for dinner. This Grilled Cheese would be delicious with the soup.

Bread: No-Knead Artisan Bread and Jalapeno-Cheddar Bread are the best to dunk into a bowl of Enchilada soup.

How to Store White Bean Enchilada Soup?

Refrigerate soup in an airtight container for up to 4-5 days and rewarm gently in the microwave.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 201 calories, along with 26.1 g carbohydrates, 7 g dietary fiber, 8.7 g fats, and 10 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Enchilada Soup as an appetizer or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
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  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!


  1. I'm looking forward to making this soup but in your Dietary Comment, you state "Per serving contains 201 calories, along with 26.1 g carbohydrates, 7 g dietary fiber, 8.7 g fats, and 10 g protein." while in the Nutritional Facts box you list the carbs per serving as 8.7 g. Can you clarify? Thanks.

    1. Sorry it's my bad, Carbs for 1 serving are 26.1 g. I will edit the box. I hope it will help you.


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