White Bean Enchilada Soup

Is anyone else tired of these wintery, rainy days? We are cozying up with this healthy white bean and
enchilada soup by Jamie on Dishingouthealth.com.

Soup is a staple for the winter months, but chicken noodle can get boring. At home we love to
experiment with different versions of family favorites, and enchiladas are an easy go to! This is a
wonderful option for those who have meatless diets and are looking for meals with high protein.

Made in just 30 minutes, this soup is the perfect addition to your weeknight dinner list. The best part?
You only need to use one 5.5 Qt Soup Pot from our HD line for the entire meal!

INGREDIENTS

2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
green bell pepper, chopped (sub bell pepper color of choice)
4 garlic cloves, minced
1 Tbsp. ground cumin
1 1/4 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. black pepper
3 Tbsp. all-purpose flour
3 cups vegetable broth
2 cups Whole Milk
2 (15-oz.) cans navy beans (small white beans), rinsed and drained
2 (4-oz.) cans chopped green chiles
1 cup fresh or frozen/thawed corn
1/2 cup plain whole-milk Greek yogurt (sub sour cream)
1 ripe avocado and fresh cilantro for garnish (optional)

DIRECTIONS

Heat oil in 5.5 Qt Soup Pot on medium. Add onion and bell pepper; cook 6 minutes, until softened. Add garlic, cumin, chili powder, salt, and pepper; cook 2 minutes, until aromatic.
Sprinkle flour over onion mixture and stir to combine; cook 2 full minutes, until the raw flour taste is eliminated. Whisk in broth and milk, then use a wooden spoon to stir soup and release any browned bits on the bottom of the pot. Add green chiles, white beans, and corn; increase heat to medium-high. Once soup reaches a gentle boil, reduce heat, and gently simmer for 12 to 15 minutes, uncovered, until slightly thickened.
Place yogurt in a bowl and add 1/2 cup of hot soup; mix to combine. Pour yogurt mixture back into soup. Stir, and serve. Garnish with sliced avocado and fresh cilantro, if desired.