Heat Olive oil in a Dutch oven. As the Oil shimmers, add the onions and chopped bell peppers. Allow it to caramelize over medium-high heat.
Now, add the Bay Leaf and minced Garlic. Saute until it gets fragrant. Add the Spices - Ground Cumin, Cayenne, Ground Cinnamon, Salt, and Black Pepper. Toss to combine. Cook for 2 minutes over medium-low heat.
Now, add the White Beans, Green Chilis, and Corn. Add the Vegetable broth and allow it to simmer over medium-low flame for 3-4 minutes. Add the Heavy cream, stir to combine, and cook over medium-low flame for 10-12 minutes.
Make the Cornstarch slurry by combining 3 tablespoon of Cornstarch with 4 tablespoon of Milk. As the soup is cooked completely, turn off the heat and pour in the slurry. Stir until the soup thickens.
Serve the soup. Top with 1 tablespoon of Sour Cream, chopped Jalapeno, Ripe Avocado, and some freshly chopped Cilantro. Squeeze some Lemon juice on it and enjoy!
Video
Notes
You can refrigerate this for up to 3-4 days in an air-tight container
Nutrition
Nutrition Facts
White Bean Enchilada Soup
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.
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