This Easy Black Bean Enchilada Soup with canned beans is a quick 30-minute meal perfect any night of the week. The garlic cumin broth is loaded with hearty beans, tomatoes, and chiles. Grab a bowl, yummy toppings, & dig in.
Why this Black Bean Enchilada Soup Recipe is Amazing: my recipe is hands down better than the rest thanks to the easy step of toasting the spices which enhances the flavor to epic levels!
This is the best recipe for using up leftover enchilada sauce. I often have some in my fridge after making either some Cheesy Potato Enchiladas or my recipe for Keto Chicken Enchiladas.
Though similar to my Slow Cooker Chicken Tortilla Soup recipe except it's meatless & less expensive. Ok, now we cook!
Ingredients
This Mexican-inspired soup uses simple pantry ingredients. This is one of my favorite last minute cheap meals to whip up on a busy winter workday.
No one will guess it is low-fat or low-calorie. Plus it's dairy-free, gluten-free, & can easily be vegetarian or vegan.
Here are the ingredients needed to make ....
- Canned Black Beans - the meatless star of this recipe is protein-packed
- Enchilada Sauce - store-bought can or your favorite recipe will do - use mild, medium, & hot.
- Canned Tomatoes & Chiles - diced tomatoes with fiery hot green peppers (Ro-Tel is a popular brand)
- Broth - chicken is my preference for hearty richness but keep it vegan/vegetarian with vegetable broth if you desire.
- Spices - combination of classic Mexican spices; dried minced onion, garlic, black pepper, cumin, & chili powder.
- Olive Oil - for toasting the spices.
- Toppings - tortilla chips plus others like avocado, cilantro, shredded cheese, hot sauce, lime wedges, sour cream, or green onions,
See the recipe card for quantities & substitutions/variations.
How to Make Black Bean Enchilada Soup
This is probably one of the easiest soup ever. This quick one-pot soup recipe takes less than 30 minutes. Only 5 minutes of prep & let it just simmer on the stove.
Here are the easy steps for making this quick soup on the stovetop.
- Toast the Spices
- Simmer the Soup
- Serve with Toppings
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Toast the Spices
What makes this a soup great tasting without using fresh ingredients is this first step. Toasting the spices and aromatics really brings out the flavor.
In just a few minutes it will taste like you simmered it all day on the stove - and it's ok if you don't tell your family our little secret - you're welcome!
Heat the olive oil in a large pot over medium heat. Add the onion flakes plus the spices.
Stir and cook for 2-3 minutes. Once the onions are a bit brown & the kitchen smells amazing, it's good.
TIP: You can skip this step and make it a dump & go for the CrockPot & cook on high for 3 hours.
2 - Simmer the Soup
Now all that is needed is adding the rest of the ingredients.
Slowly pour in the broth and scrape up the bits at the bottom with a spoon, deglazing the pot.
Next add the drained & rinsed black beans plus the canned tomatoes & chiles (with the juices). Stir and let the soup simmer still over medium heat for 15 minutes.
3 - Serve with Toppings
Ladle the soup into individual serving bowls. Add broken pieces of tortilla chips & a squirt of lime juice for a burst of acid that makes this fresh and gives it the final enchilada-like ingredient.
Now the FUN part...top with your favorite Tex-Mex or Mexican inspired condiments. Try any combination of the following:
- Cheddar or Jack Cheese
- Queso Fresco
- Cilantro
- Chopped Green Onions
- Diced or Pickled Jalapeños
- Pickled Carrots & Onions
- Sour Cream or Crema
- Hot Sauce
- Avocado
What to Serve with Enchilada Soup
What Goes Well with Black Bean Enchilada Soup : it's obviously great any winter or cold fall day. It warms the soul with the comforting spicy broth. But I love it in summer too when avocados & cilantro are at the peak of the season.
Though it is a full meal all by itself, complete the meal with some fresh-baked Mexican Street Cornbread Muffins or a Simple Spinach Salad. Then wash it down with a Spicy Jalapeno Moscow Mule!
Storing & Reheating Tips
- This is a great make-ahead meal planning (so make a double batch) since it stores, freezes, & reheats well.
- Store leftovers in the refrigerator for up to 5 days or the freezer for up to 30 days. Thaw in the refrigerator for 2 days.
- Reheat leftovers in the microwave or stovetop over medium-low heat.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - don't skip cooking the spices in olive oil first, otherwise your soup won't have deep rich flavor that tastes like you simmered it slowly all day.
- Do drain & rinse the beans but don't drain the tomatoes.
- No enchilada sauce? Use one my suggestions for best substitutions for enchilada sauce.
- Green Chile - use enchilada verde sauce instead of traditional red for a fun alternative.
- Vegetarian & Vegan - substitute with vegetable broth.
- Per Healthline, black beans are the 5th healthiest beans you can eat - including 1 cup is 30% of your daily protein.
- I first made this recipe when I had leftover enchilada sauce I wanted to eat before heading on vacation. It was good but plain, nothing fun added. The next time I made it I had more groceries in the house & loaded it up with the works as I show here - even more phenomenal!
- This is a great soup for beginners, college students, and anyone on a budget.
Easy Black Bean Enchilada Soup
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon olive oil
- 2 cups vegetable or chicken broth
- 1 cup red enchilada sauce mild, medium, or hot
- 1 can black beans drained & rinsed
- 10 ounce can diced tomatoes with green chilies not drained
- 2 tablespoons dried onion flakes
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Toppings
- tortilla chips broken bits
- lime juice
- diced avocado
- diced green onion
- pickled or fresh jalapeno slices
- chopped cilantro
- dash hot sauce
- sour cream & cheese optional - vegan can be used
Instructions
- Heat the olive oil in a large soup pot on medium heat. Add the onion flakes and all the spices. Stir and cook for 2-3 minutes.1 tablespoon olive oil, 2 tablespoons dried onion flakes, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Once the spices are toasted & the onions are golden brown. Slowly pour in the broth and stir, scraping up the spice bits from the bottom.2 cups vegetable or chicken broth
- Add the remaining soup ingredients to the pot and stir to combine. Continue to cook on medium for 15 minutes.1 cup red enchilada sauce, 1 can black beans, 10 ounce can diced tomatoes with green chilies
- Once ready, turn the heat to low to keep warm as you serve. Ladle into individual bowls.
- Top with crushed tortilla chips, a squeeze of lime juice, & other toppingstortilla chips, lime juice, diced avocado, diced green onion, pickled or fresh jalapeno slices, chopped cilantro, dash hot sauce, sour cream & cheese
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This soup can be frozen easily & comes out well thanks to it being dairy-free. Store in the freezer for up to 30 days. Thaw in the refrigerator for 2 days.
- Reheat leftovers in the microwave or on the stovetop of medium-low heat.
- MILD - use plain canned diced tomatoes & use a mild enchilada sauce
- EXTRA SPICY - add ½ teaspoon of cayenne pepper or 1 Tablespoon of your favorite hot sauce.
- EXTRA HEARTY - add 1 cup of frozen or canned corn & 1 cup of cooked rice.
- BEANS - use any canned bean instead of black beans; try pinto beans, kidney beans, or white beans.
Nutrition
More Simple Soup Recipes
Here are some similar recipes that are vegetarian yet filling:
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