Black Bean Enchilada Soup
Black Bean Enchilada Soup is a hearty, Mexican-inspired soup packed with smoky spices, tender black beans, and a rich enchilada-style tomato broth. This Black Bean Enchilada Soup recipe is a simple one-pot meal that’s bold in flavor, budget-friendly, and perfect for busy weeknights. With classic enchilada seasonings like cumin, chili powder, and garlic, it delivers comforting flavor in every spoonful.
Ingredients
- 2 cans black beans drained and rinsed
- 1 small onion diced
- 1 bell pepper diced
- 2 cups enchilada sauce
- 1 can diced tomatoes
- 3 cups vegetable broth
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup corn kernels optional
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado slices
- Fresh cilantro
- Crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and bell pepper, cooking for 4–5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add black beans, diced tomatoes, enchilada sauce, vegetable broth, corn kernels, chili powder, cumin, and smoked paprika.
- Stir well to combine all ingredients.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
- Taste the soup and adjust seasoning with salt and pepper if needed.
- Optional: For a thicker soup, blend 1 cup of the soup and return it to the pot.
- Ladle into bowls and top with cheese, avocado, cilantro, sour cream, or tortilla chips.
Notes
- Sautéing onions and peppers first builds deeper flavor in the soup.
- Blend a portion of the soup if you prefer a thicker texture.
- Adjust the spice level by adding extra chili powder or jalapeños.
- This soup often tastes even better the next day as the flavors develop.