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Cozy evenings call for something deeply satisfying, and this black bean enchilada soup never fails to hit the spot. It is loaded with bold flavors, filling black beans, and a hint of smokiness all with the ease of a one-pot wonder. Whether it is a busy weeknight or you crave the comfort of Tex-Mex in a bowl, this recipe has been a favorite in my kitchen for years and it is hands down one of the simplest ways to feed a crowd with minimal fuss.
I originally threw this soup together on a cold night when everyone wanted something tasty fast. It became an instant hit and I now get requests for it anytime friends come over.
Ingredients
- Diced onion: delivers a savory depth and is best when fresh and firm
- Minced garlic: brightens and adds aromatic punch use plump cloves with intact skins
- Vegetable broth: forms the flavorful base look for low sodium and a golden color
- Enchilada sauce: brings classic spices and that signature red hue choose your favorite brand or homemade
- Black beans: give substance and protein seek out cans labeled no salt added and check for firm beans
- Diced tomatoes with green chilies: provide tang and gentle heat go for fire-roasted for added flavor if you can find them
- Masa harina or white or spelt flour: thickens soup and adds a hint of corn flavor use masa for the most authentic taste or fresh flour for a smoother result
- Chili powder: builds earthy warm heat choose a fresh vibrant blend with a deep red color
- Salt: enhances the entire mix and unites the flavors opt for fine sea salt for even distribution
- Cumin: offers subtle smokiness freshly ground delivers the nicest aroma
- Lime juice: adds finishing zip and balances richness choose a juicy half with bright skin
- Cheddar-style shreds or nutritional yeast: add creamy or cheesy character select a sharp vegan cheese or large flake nutritional yeast for extra umami
- Optional corn or diced carrots: can bring sweetness and texture use sweet crispy corn or young small carrots
Instructions
- Sauté the Aromatics:
- If you like, start by heating a small splash of oil in a medium pot. Add diced onion and cook over medium-low heat for six to eight minutes until the onion turns soft and becomes lightly browned. Stir in the minced garlic for another sixty seconds until fragrant. This step kick-starts layers of flavor.
- Combine the Base:
- Pour in the vegetable broth and enchilada sauce. Add the drained black beans and diced tomatoes with their juices. Give everything a good stir so it is well mixed and the onions and garlic are evenly distributed.
- Thicken the Soup:
- Gradually whisk in the masa harina or flour. Do this slowly while stirring constantly to avoid any lumps. Making sure the flour is well blended sets up the creamy body of the soup.
- Season Everything:
- Sprinkle in the chili powder, salt, and cumin. Stir to combine. Taste and adjust the seasoning now if you want more warmth or smokiness.
- Cook to Perfection:
- Bring the soup up to a boil over medium heat. Whisk occasionally to keep it smooth and prevent settling. Lower the heat and simmer for ten to twenty minutes or until it has thickened to your liking. If you add corn or carrots toss them in now and simmer until they are tender.
- Finish and Serve:
- Turn off the heat and squeeze in the juice of half a lime. Add cheddar-style shreds or nutritional yeast and stir until everything is melty and integrated. Serve steaming with your favorite toppings.
My favorite moment with this soup is how everyone always argues over who gets to scrape the last bit from the pot. The simple addition of masa harina gives it a homey richness that reminds me of my grandmother’s kitchen every single time.
Storage Tips
Store leftover soup in a sealed glass container in the fridge for up to five days. The flavors intensify as it sits and it thickens beautifully overnight. If you want to freeze it let it cool completely then freeze in portions. Rewarm gently on the stovetop or in the microwave stirring in a splash of broth if it has thickened a little too much.
Ingredient Substitutions
No masa harina Use regular white or spelt flour which thickens well and tastes mild. For extra protein toss in a can of chickpeas. If tomatoes with green chilies are hard to find regular diced tomatoes plus a dash of hot sauce does the trick. Nutritional yeast is a tasty dairy-free swap for cheese shreds.
Serving Suggestions
Ladle the soup into big bowls and top with avocado slices or chopped cilantro. Spread out tortilla chips alongside for a little crunch. Sometimes I build a toppings bar with jalapenos chopped onions and lime wedges so everyone makes a bowl their way. Warm tortillas make this a full meal.
Cultural Context
Black bean enchilada soup takes its cues from southwestern US and Mexican kitchens, blending the rich simplicity of beans and tomatoes with the bright flavors of chili spices. Masa harina gives a gentle nod to the roots of Mexican tortilla soup. There is something precious about recipes born at the crossroads of tradition and convenience.
Seasonal Adaptations
Focus on hearty vegetables like carrots or sweet potatoes in colder months. In summer lighten it up with fresh corn and a splash of extra lime juice. For fall sprinkle roasted pepitas on top before serving.
This soup is always a success at gatherings thanks to its bold taste and forgiving method. You will crave this comforting bowl again and again.
Common Recipe Questions
- → Can I use a different bean besides black beans?
Yes, pinto or kidney beans work well for a different flavor and texture.
- → Is it necessary to sauté the onions first?
Sautéing adds extra depth, but combining all ingredients straight away works well too.
- → What does masa harina add to the soup?
Masa harina helps thicken the soup and gives a subtle corn flavor that complements the other ingredients.
- → Can I make this soup dairy-free?
Absolutely! Use nutritional yeast instead of cheddar-style shreds for a cheesy flavor without dairy.
- → How can I add more vegetables?
Try stirring in corn, carrots, or even chopped bell peppers for extra texture and nutrition.