Black Bean Enchilada Soup Recipe

Introduction

Black Bean Enchilada Soup is a hearty and flavorful dish perfect for a cozy meal. With a blend of spices, black beans, and enchilada sauce, it offers a comforting twist on classic enchiladas in a warm, satisfying soup.

Ingredients

• 3/4 cup diced onion
• 1 tbsp minced garlic
• 4 cups vegetable broth
• 1 cup enchilada sauce
• 2 cans black beans
• 10 oz diced tomatoes (preferably with green chilies)
• 1/2 cup masa harina (or white or spelt flour as a substitute)
• 2 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp cumin
• Juice of 1/2 lime
• 6-8 oz cheddar-style shreds (or nutritional yeast as desired)
• Optional: corn or diced carrots for added texture and flavor

Instructions

1. Step 1: If desired, sauté the diced onion in a little oil or cooking spray over medium heat until it begins to brown. This step enhances the flavor but can be skipped for convenience.
2. Step 2: In a medium pot, combine the sautéed onion (or raw if skipping the sauté), minced garlic, vegetable broth, enchilada sauce, black beans, diced tomatoes, chili powder, salt, and cumin.
3. Step 3: Whisk in the masa harina (or flour) until fully incorporated to help thicken the soup.
4. Step 4: Bring the soup to a boil over medium-high heat, whisking occasionally to prevent lumps.
5. Step 5: Reduce heat and simmer until the soup reaches your desired thickness. Alternatively, you can let it cool and refrigerate overnight; it will thicken naturally as it cools.
6. Step 6: Stir in the lime juice just before serving to brighten the flavors.
7. Step 7: Serve hot topped with cheddar-style shreds or nutritional yeast as preferred. Add corn or diced carrots if using for extra texture.

Tips & Variations

• For a deeper flavor, toast the chili powder and cumin briefly in the dry pot before adding liquids.
• Substitute masa harina with white or spelt flour if unavailable, but the texture may be slightly different.
• Add diced avocado or a dollop of sour cream on top for extra creaminess.
• Incorporate cooked corn or diced carrots for added sweetness and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or water to loosen the soup if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans for this soup?

Yes, canned black beans work perfectly and save time. Just be sure to drain and rinse them before adding to reduce excess sodium and improve flavor.

What can I substitute for masa harina?

You can use white or spelt flour as a thickener if masa harina is unavailable. Keep in mind that masa harina adds a unique corn flavor that the other flours don’t provide.

Black Bean Enchilada Soup Recipe

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★★★★★

5 from 109 reviews

This Black Bean Enchilada Soup is a hearty, flavorful, and comforting meal perfect for any day. Loaded with protein-rich black beans, savory enchilada sauce, and a subtle hint of spice from chili powder and cumin, it’s a nourishing one-pot dish that is easy to prepare. Masa harina thickens the soup to a satisfying consistency, making it rich and filling. Garnished with cheddar-style shreds or nutritional yeast, this soup offers a delicious vegan-friendly option that can be customized with optional corn or diced carrots for extra texture and sweetness.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup diced onion
• 1 tbsp minced garlic
• 4 cups vegetable broth
• 1 cup enchilada sauce
• 2 cans black beans, drained and rinsed
• 10 oz diced tomatoes with green chilies (1 can)
• 1/2 cup masa harina (or white or spelt flour as substitution)
• 2 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp cumin
• Juice of 1/2 lime
• 6–8 oz cheddar-style shreds (or nutritional yeast as desired)
• Optional: corn or diced carrots for added texture and sweetness

Instructions

1. Prepare the aromatics: If desired, heat a small amount of oil or spray in a medium pot over medium heat. Add the diced onion and sauté until it starts to brown, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Combine ingredients: To the pot, add the vegetable broth, enchilada sauce, black beans, diced tomatoes with green chilies, chili powder, salt, and cumin. Whisk in the masa harina or your choice of flour thoroughly to avoid lumps.
3. Cook the soup: Bring the mixture to a boil while whisking occasionally. Once boiling, reduce heat to a simmer and cook until the soup thickens to your preferred consistency, about 10-15 minutes. Stir frequently to prevent sticking.
4. Adjust flavors and thicken: Remove from heat and stir in the juice of half a lime for brightness. If not serving immediately, allow the soup to cool and refrigerate overnight, during which time it will thicken further.
5. Serve and garnish: Before serving, reheat the soup if needed and sprinkle with cheddar-style shreds or nutritional yeast as a vegan alternative. Optionally, add cooked corn or diced carrots for extra flavor and texture.

Notes

• Masa harina acts as a thickener and adds authentic corn flavor; if unavailable, use white or spelt flour as a substitute.
• Sautéing the onion is optional but enhances the soup’s depth and aroma.
• You can customize the soup by adding vegetables such as corn or diced carrots.
• If you want a spicier soup, consider adding more chili powder or a pinch of cayenne pepper.
• Leftovers keep well refrigerated for up to 4 days and can be frozen for longer storage.

Keywords: black bean soup, enchilada soup, vegetarian soup, Mexican soup, healthy soup, masa harina soup, easy soup recipe