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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.

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 (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

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