Easy Black Bean Enchilada Soup
This quick recipe for easy black bean enchilada soup is hearty, spicy, & yummy. The protein-packed vegan soup is also low-fat & gluten-free. This economical recipe uses simple pantry staples making it both cheap & great to whip up on a busy weeknight.
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
STORING & REHEATING:
- 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
Calories: 119kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 729mgPotassium: 328mgFiber: 6gSugar: 6gVitamin A: 640IUVitamin C: 6mgCalcium: 35mgIron: 2mg
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