Vegan White Bean Enchilada Soup

Last Updated on February 26, 2026 by Christin Gillespie

This Vegan White Bean Enchilada Soup is the perfect cozy recipe to enjoy on chilly evenings. Made with sautéed veggies, protein-rich white beans, green enchilada sauce, and creamy cashew sour cream, it’s an easy soup recipe that nourishes and comforts. Plus, it’s customizable, created with clean ingredients, and can be saved for leftovers!

Soup season is in full swing, and this creamy take on the classic green enchilada bake deserves a spot in your lineup. While there are no tortillas, meat, or dairy, it’s packed with plenty of protein, fiber, and vitamins to keep you full and satisfied.

The soup base includes sautéed veggies, protein-rich white beans, green enchilada sauce, and a tangy cashew sour cream to tie it all together. It’s phenomenal on its own, but adding toppings really takes it to the next level.

I know I may be biased, but this vegan white bean soup is a keeper, especially if you’re a fan of green enchiladas. It’s easy to make, incredibly delicious, and perfect for meal prep.

Why This White Bean Enchilada Soup Is a Must-Make

• Creamy and Cozy: Ready in 30 minutes, this easy green enchilada soup recipe is made for chilly nights in.
• Full of Plant-Based Goodness: Vitamin-rich veggies, protein-packed white beans, and heart-healthy cashew sour cream make every spoonful nourishing and satisfying.
• Meal Prep Approved: This creamy white bean enchilada soup stores beautifully in the fridge, making it perfect for enjoying comforting leftovers all week.

Green Enchilada Soup with White Beans Ingredients

• Organic Avocado Oil: Rich in healthy fats, flavor neutral, and with a high smoke point, avocado oil is perfect for sautéing the veggies. For an oil-free alternative, use a splash of spring water.
• Organic Yellow Onion and Garlic: These staples build a flavorful soup base. You can also use an organic white onion, and fresh garlic is best for maximum aroma and taste.
• Organic Green Bell Pepper: Chopped up to add color and vitamins. An organic poblano pepper would be a great substitute if you want a touch of smoky vibes.
• Organic White Beans: Packed with plant-based protein and fiber, the white beans are a non-negotiable for this green enchilada soup. Organic cannellini beans or Great Northern beans are suggested.
• Green Enchilada Sauce: Homemade or store-bought will do the trick. If salsa verde is more of your vibe, go for it! I recommend Siete Foods, as theirs is the current cleanest on the grocery shelves.
• Organic Cashew Sour Cream: This homemade addition brings extra creaminess and slight tang, without a drop of dairy. It only takes a few moments to blend, but it brings the soup together beautifully.
• Organic Seasonings: Ground cumin, chili powder, sea salt, and freshly ground black pepper are used to zhuzh this green enchilada sauce soup up.
• Organic Toppings: Extra cashew sour cream, creamy avocado, jalapeño slices, lime wedges, and fresh cilantro are my staples for this enchilada soup, but top with whatever you love.

Steps to Make This Easy Green Enchilada Soup

1. Sauté the Vegetables. Warm a large pot over medium-high heat. Add the avocado oil or a splash of spring water, chopped veggies, and minced garlic. Sauté for 5–7 minutes. Once soft, stir in the seasonings.
2. Add. Pour in the drained white beans, enchilada sauce, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring every 5 minutes.
3. Cashew Sour Cream. To a high-speed blender, add the cashew sour cream ingredients and blend until smooth. If it’s too thick and gritty, add more spring water, one tablespoon at a time, until a creamy consistency is achieved.
4. Combine. At the 15-minute mark, stir the cashew sour cream into the soup.
5. Blend. Pulse with an immersion blender directly in the pot a few times. Alternatively, transfer a couple of ladles to a high-speed blender and blend until smooth, and return back into the pot.
6. Serve. Divide the soup between bowls and garnish with your favorite toppings. Enjoy!

Green Enchilada Sauce Soup: Tried-and-True Tips

• Organic White Beans: Cannellini beans or Great Northern beans both pair well.
• Green Enchilada Sauce: Homemade or a clean store-bought option (like Siete Foods) is recommended. Salsa verde is also a great substitute.
• Organic Cashew Sour Cream: Don’t skip soaking the raw cashews, as this ensures they blend smoothly. Also, if the sour cream is gritty and thick, add extra water one tablespoon at a time to achieve a creamy consistency.
• Organic Toppings: Fresh ideas include guacamole, plain coconut yogurt, red onion, or sliced green onions.

Green Enchilada Soup Recipe: Storing and Reheating

• Storing: Transfer the cooled green enchilada sauce soup, without any toppings, to a glass container and refrigerate for up to 4 days.
• Reheating: To reheat, warm your portion in a pot on the stovetop, adding extra water as needed to reach your desired consistency.

Prayer

Heavenly Father, thank You for this warming soup, the nourishing ingredients used to make it, and for everyone who contributed to its preparation. Help us be present and thankful as we enjoy this gift. In Jesus’ Name, Amen.

More Vegan Enchilada Recipes to Make Next

• Vegan Quinoa and Cauliflower Rice Enchilada Casserole with Butternut Squash Crust
• Vegan Black Bean Sweet Potato Enchilada Bake
• Vegan Pinto Bean Enchilada Soup with Cashew Queso
• Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema

If you made this Vegan White Bean Enchilada Soup recipe, I’d love for you to leave a rating and share a review below! Your feedback brings more joy to my day and helps others find the blog. Don’t forget to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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