Creamy White Bean Enchilada Soup

Name: Creamy White Bean Enchilada Soup
Total time: 65
Yield: 6
Ingredients: 3 (15.8 ounce) cans great northern beans, drained; 4 cups chicken broth; 1 (10 ounce) can green enchilada sauce; 1 (4 ounce) can chopped green chilies; 1 small onion, diced; 1 (2 ounce) can sliced black olives; 1 medium jalapeno pepper, seeded and diced; 3 cloves garlic, minced; 1 tablespoon taco seasoning; 1 (12 ounce) package frozen corn; 8 ounces cream cheese

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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3 (15.8 ounce) cans great northern beans, drained
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4 cups chicken broth
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1 (10 ounce) can green enchilada sauce
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1 (4 ounce) can chopped green chilies
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1 small onion, diced
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1 (2 ounce) can sliced black olives

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1 medium jalapeno pepper, seeded and diced
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3 cloves garlic, minced
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1 tablespoon taco seasoning
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1 (12 ounce) package frozen corn
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8 ounces cream cheese

Instructions

Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.