As the steam rises from my simmering pot, the rich aroma of spices and savory black beans floods my kitchen, instantly transporting me back to cozy gatherings with family and friends. Today, I’m excited to share my Creamy Black Bean Enchilada Soup, a dish that perfectly embodies healthy comfort food. Packed with plant-based protein and ready in just five minutes, this vegan soup is not only a great choice for those fast-paced weeknights but also a delicious option to impress guests during game day festivities. Imagine curling up on a chilly evening, dipping crunchy tortilla chips into this thick, zesty concoction. Curious about how to create such a heartwarming bowl of goodness? Let’s dive in! Why is Black Bean Enchilada Soup a Must-Try? Comforting, hearty delight: This soup is like a warm hug in a bowl, packing rich flavors without the fuss. Quick and easy: Whip it up in just five minutes—ideal for those busy weeknights when you crave a wholesome meal. Plant-based power: Filled with high protein from black beans, it’s a great choice for anyone looking for nutritious vegan options. Freezes beautifully: Make a big batch and store for later—perfect for meal prep or unexpected guests. Crowd pleaser: No matter the occasion, this enchilada soup is sure to impress, whether it’s a cozy family dinner or a lively Super Bowl snack. Enjoy it with Hamburger Green Bean for a complete feast or finish off your meal with some Blackberry Lemon Cheesecake. Black Bean Enchilada Ingredients • Dive into this delightful dish! For the Soup Base Diced Onion – Adds sweetness and depth to the soup, and sautéing elevates its flavor! Minced Garlic – Essential for an aromatic twist, use fresh for the best taste. Vegetable Broth – Serves as the hearty base; opting for low-sodium keeps it heart-healthy. Enchilada Sauce – Infuses spice and richness; choose sugar-free varieties for a healthier option. Black Beans – The protein superstar, they’re high in fiber and can be rinsed if desired to reduce sodium. Diced Tomatoes – Provides moisture and texture; consider tomatoes with green chilies for added zing. For Thickening Masa Harina (or Flour) – Thickens the soup beautifully; you may swap with white flour or spelt flour if needed. Chili Powder – Offers the perfect spice kick; adjust the amount based on your heat preference. Cumin – Delivers an earthy flavor that complements the dish wonderfully. For Brightness Lime Juice – A splash of zing that elevates all the flavors in your black bean enchilada soup! For Creaminess Cheddar-style Shreds/Nutritional Yeast – Adds creaminess and a cheesy flavor; look for vegan options to keep it plant-based. Optional Add-ins Corn or Diced Carrots – Boost nutrition and flavor, making your soup even heartier. This loyal combination of ingredients will surely help you create a fulfilling bowl of Black Bean Enchilada Soup that warms the soul! Step‑by‑Step Instructions for Black Bean Enchilada Soup Step 1: Sauté the Aromatics In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and begins to brown lightly. Stir in the minced garlic, cooking for an additional minute just until fragrant. This step infuses your Black Bean Enchilada Soup with a sweet, aromatic foundation. Step 2: Combine the Base Ingredients Next, pour in the vegetable broth and enchilada sauce, stirring to combine. Add the rinsed black beans, diced tomatoes, and a generous sprinkle of chili powder and cumin. Whisk in the masa harina gradually to prevent clumping, ensuring all ingredients meld beautifully. Allow this mixture to come to a gentle boil while occasionally stirring, about 3-4 minutes. Step 3: Thicken the Soup Once the mixture is boiling, reduce the heat to low and let it simmer for an additional 10-15 minutes, stirring frequently. This allows your Black Bean Enchilada Soup to thicken and the flavors to deepen. Keep an eye on the consistency; it should be hearty, similar to a thinned chili. Step 4: Adjust & Brighten Flavors When the soup reaches your desired thickness, remove it from heat. Stir in fresh lime juice, letting it brighten all the flavors. Taste and make adjustments by adding salt or extra spices according to your preference—this is the time to tailor it to your liking! Step 5: Serve with Optional Toppings Dish out the warm soup into bowls and add any optional toppings such as vegan cheddar-style shreds, crumbled cornbread, or crunchy tortilla chips. Each scoop should bring together the thick richness of your Black Bean Enchilada Soup with delightful textures, creating a comforting meal ready to enjoy on a chilly night or during game day festivities. Black Bean Enchilada Variations & Substitutions Feel free to play with the ingredients and make this recipe your own masterpiece of flavor and texture! Cornmeal Swap: Replace masa harina with cornmeal for a slightly grainier texture and a touch of sweetness. Extra Veggies: Toss in diced zucchini or bell peppers to pack more nutrients and a fresh crunch. Creamy Avocado: Add avocado slices on top for a rich, buttery flavor that complements the soup beautifully. Spice it Up: Experiment with different peppers, like jalapeños or poblanos, for an extra kick in your soup. Herbaceous Twist: Stir in chopped cilantro or parsley just before serving for a burst of freshness in every bite. Cheeseless: Omit the cheddar-style shreds or nutritional yeast for a lighter version that still shines in flavor. Protein Boost: Mix in cooked quinoa or lentils for added protein and a hearty touch; this twist enhances texture perfectly. Sweet Corn Delight: Incorporate corn for a sweet pop in every spoonful; it adds a pleasant contrast to the savory elements. Embark on this delightful culinary journey and consider serving your scrumptious Black Bean Enchilada Soup with a side of Hamburger Green Bean or finish off a meal nicely with Blackberry Lemon Cheesecake for a sweet treat! How to Store and Freeze Black Bean Enchilada Soup Fridge: Store in an airtight container for up to 7 days. Allow the soup to cool completely before sealing for best freshness. Freezer: Freeze leftovers in portioned airtight containers for up to 3 months. Make sure to leave some space for expansion as it freezes. Reheating: To reheat, thaw the soup overnight in the refrigerator, then heat on the stove over medium-low until warmed through, adding a splash of broth if needed. Leftovers: This Black Bean Enchilada Soup becomes even more flavorful after a day in the fridge, making it a perfect meal prep option! Make Ahead Options These Creamy Black Bean Enchilada Soup is an ideal choice for meal prep enthusiasts! You can sauté the diced onion and garlic up to 24 hours in advance, sealing in their flavors and saving time when you’re ready to cook. Additionally, the entire soup can be prepared and stored in the refrigerator for up to 3 days—this allows the flavors to meld beautifully. To maintain quality, let the soup cool completely before transferring it to an airtight container. When you’re ready to enjoy, simply reheat on the stove and stir in fresh lime juice before serving. This way, you’ll have a warm, comforting meal with minimal effort, perfect for those busy evenings. What to Serve with Black Bean Enchilada Soup Warm up your dining table with delicious sides that complement this hearty, flavorful dish. Crunchy Tortilla Chips: The perfect crunch to contrast the thick soup, these chips offer the ideal vehicle for scooping every last bite. Fresh Green Salad: A light, crisp salad dressed in a zesty vinaigrette enhances the meal’s freshness while balancing the richness of the soup. Toss in some avocado for creaminess! Vegan Cornbread: Moist and sweet, cornbread adds a comforting element to your meal. This pairing also soaks up the delectable soup wonderfully. Mexican Street Corn Salad: Bright and vibrant, this salad infused with lime, cilantro, and chili powder echoes the flavors of the enchilada soup, making every bite harmonious. Guacamole: Creamy, rich, and full of flavor, this avocado-based dip provides a smooth texture contrast to the hearty soup while bringing an additional zest. Iced Herbal Tea: Refreshing and light, a chilled herbal tea is the perfect drink to cleanse your palate and add a thirst-quenching element to your meal. Churros: For a quirky dessert ending! These crispy, cinnamon-sugar-coated treats offer a delightful sweetness following the spice of your enchilada soup, tying the meal together with joy. Expert Tips for Black Bean Enchilada Soup Sauté for Flavor: Don’t skip sautéing the onions and garlic; it caramelizes their natural sweetness and builds a deeper flavor in your soup. Let It Sit: For an even richer taste, make your Black Bean Enchilada Soup a day in advance. Allowing it to sit overnight enhances its flavor. Adjust Spice Levels: Use chili powder mindfully; start with a small amount and add more to suit your heat preference—better safe than sorry! Check Consistency: If the soup gets too thick, simply stir in a little extra vegetable broth to loosen it up without sacrificing taste. Topping Time: Don’t forget optional toppings! Crushed tortilla chips or fresh cilantro can elevate your soup’s presentation and flavor. Black Bean Enchilada Soup Recipe FAQs How do I choose ripe black beans? Absolutely! When selecting black beans, look for shiny, uncracked beans without any dark spots. If you’re using canned beans, opt for those without added sugars or preservatives. Rinsing them under cold water before adding can also help reduce sodium content. How should I store leftovers of Black Bean Enchilada Soup? Very! To keep your soup fresh, store it in an airtight container in the refrigerator for up to 7 days. Make sure it has cooled completely before sealing it up to maintain the best flavor and texture. Can I freeze Black Bean Enchilada Soup? Absolutely! To freeze, portion the soup into airtight containers, leaving about an inch of space at the top as it expands. It can be stored for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove with a splash of vegetable broth if it appears thick. What if my soup is too thick? No worries! If your Black Bean Enchilada Soup turns out thicker than you like, simply stir in some vegetable broth until you reach your desired consistency. Make sure to do this slowly, and taste as you go to keep the flavor just right. Are there any dietary considerations for this soup? Yes indeed! This soup is 100% plant-based and is free from common allergens like dairy and meat. However, if you’re considering serving it to pets, be sure to keep onions and garlic out, as these can be harmful to dogs and cats. Always check ingredient labels if allergies are a concern! Black Bean Enchilada Soup: Comforting Plant-Based Goodness A delicious and protein-packed Black Bean Enchilada Soup that embodies healthy comfort food, perfect for fast-paced weeknights and gatherings. Print Recipe Pin Recipe Prep Time 5 minutes minsCook Time 15 minutes minsTotal Time 20 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: MexicanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 medium Diced Onion Adds sweetness and depth, sauté for better flavor!2 cloves Minced Garlic Use fresh for best taste.4 cups Vegetable Broth Opt for low-sodium.2 cups Enchilada Sauce Choose sugar-free varieties.2 cups Black Beans Rinsed if desired to reduce sodium.1 can Diced Tomatoes Consider tomatoes with green chilies for added zing.For Thickening1/4 cup Masa Harina Can swap with white or spelt flour.1 tbsp Chili Powder Adjust based on heat preference.1 tsp Cumin Delivers earthy flavor.For Brightness2 tbsp Lime Juice Elevates all flavors.For Creaminess1 cup Cheddar-style Shreds/Nutritional Yeast Look for vegan options.Optional Add-ins1 cup Corn Boosts nutrition and flavor.1 cup Diced Carrots Makes soup heartier. Equipment Large Pot Method Step-by-Step InstructionsIn a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and begins to brown lightly. Stir in the minced garlic for an additional minute until fragrant.Pour in the vegetable broth and enchilada sauce, stirring to combine. Add the rinsed black beans, diced tomatoes, chili powder, and cumin. Whisk in the masa harina gradually and bring to a gentle boil.Once boiling, reduce the heat to low and let simmer for 10-15 minutes, stirring frequently to thicken the soup.Remove from heat and stir in fresh lime juice; adjust flavors with salt and extra spices.Serve warm, adding optional toppings like vegan cheddar-style shreds or tortilla chips. Nutrition Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg NotesSauté onions and garlic for a deeper flavor. Make a day in advance for richer taste. Adjust spice levels to preference. Store in an airtight container for up to 7 days or freeze for 3 months. Tried this recipe?Let us know how it was!
