Black Bean Enchilada Soup Recipe

Introduction

This Black Bean Enchilada Soup is a hearty, flavorful dish that combines the zest of enchilada sauce with the comforting texture of black beans. It’s a perfect meal for chilly days or anytime you want a satisfying, spicy soup that’s easy to make and nourishing.

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 sweetness

Instructions

1. Step 1: If you prefer, sauté the diced onion in a little oil or cooking spray over medium heat until it begins to brown, about 5 minutes. This step is optional but adds depth to the flavor.
2. Step 2: In a medium pot, combine the sautéed onion (or raw if you skipped sautéing), minced garlic, vegetable broth, enchilada sauce, black beans, diced tomatoes, chili powder, salt, and cumin.
3. Step 3: Whisk in the masa harina or your chosen flour substitute until fully incorporated to help thicken the soup.
4. Step 4: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat and simmer until the soup reaches your desired thickness, about 10–15 minutes.
5. Step 5: Stir in the lime juice to brighten the flavors just before serving.
6. Step 6: Ladle the soup into bowls and top with cheddar-style shreds or nutritional yeast as desired.

Tips & Variations

• For a creamier texture, blend part of the soup before simmering or add a splash of coconut milk.
• Add corn or diced carrots along with the other ingredients for a sweeter, heartier soup.
• If masa harina isn’t available, white or spelt flour works well as a thickener—just whisk it in gradually.
• For extra spice, add a pinch of cayenne pepper or chopped jalapeño.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools; reheat gently on the stove over medium heat, adding a splash of water or broth to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, canned black beans work perfectly for this recipe. Just rinse and drain them before adding to the soup.

Is this soup suitable for vegans?

Absolutely. Use nutritional yeast instead of cheddar-style shreds, and ensure your enchilada sauce is vegan-friendly.

Black Bean Enchilada Soup Recipe

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★★★★★

4.8 from 73 reviews

This Black Bean Enchilada Soup is a hearty, flavorful, and comforting dish packed with black beans, enchilada sauce, and a touch of masa harina for thickness. It’s a perfect blend of mild spices, onions, and tomatoes, enriched with a squeeze of lime and topped with cheddar-style cheese or nutritional yeast for a delicious vegan option. Quickly made on the stovetop, it can be served immediately or chilled to thicken for a richer texture.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 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 (can with green chilies)
• 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 (optional)
• Optional: corn or diced carrots

Instructions

1. Sauté Onions (Optional): Heat a little oil or use spray in a medium pot and sauté the diced onions until they begin to brown, for about 5 minutes, to enhance the flavor.
2. Combine Ingredients: Add minced garlic, vegetable broth, enchilada sauce, black beans, diced tomatoes, masa harina or flour, chili powder, salt, and cumin to the pot. Whisk thoroughly to dissolve the masa harina and evenly combine all ingredients.
3. Cook Soup: Bring the mixture to a boil over medium-high heat while whisking occasionally. Once boiling, reduce the heat and simmer until the soup reaches your desired thickness, about 10-15 minutes. Stir frequently to prevent sticking.
4. Add Lime Juice and Serve: Remove from heat, stir in the juice of half a lime for brightness, and top with cheddar-style cheese or nutritional yeast if desired. Serve immediately.
5. Optional Refrigeration: For a thicker consistency, let the soup cool and refrigerate overnight. The masa harina will continue to thicken the soup as it chills.

Notes

• You can substitute masa harina with white or spelt flour if preferred, but masa harina gives a traditional corn flavor.
• Adding corn or diced carrots provides extra sweetness and texture.
• Using nutritional yeast instead of cheese makes this soup vegan.
• The lime juice added at the end elevates the flavors with a fresh citrus twist.
• The soup can be stored in the refrigerator for up to 4 days and reheated gently.

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