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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/black-bean-enchilada-soup-recipe/