Black Bean Enchilada Soup (Printable View)
Hearty soup with black beans, enchilada sauce, cheddar, and lime in a flavorful, easy one-pot meal.
# Ingredient List:
→ Main Ingredients
01 -
3/4 cup diced onion
02 -
1 tablespoon minced garlic
03 -
4 cups vegetable broth
04 -
1 cup enchilada sauce
05 -
2 cans black beans, drained and rinsed
06 -
10 ounces canned diced tomatoes with green chilies
→ Thickener and Seasoning
07 -
1/2 cup masa harina or white or spelt flour
08 -
2 1/2 teaspoons chili powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground cumin
→ Finishing
11 -
Juice of 1/2 lime
12 -
6 to 8 ounces cheddar-style shreds or nutritional yeast, as desired
→ Optional Additions
13 -
Corn kernels, to taste
14 -
Diced carrots, to taste
# Preparation Steps:
01 -
If desired, heat a small amount of oil or nonstick spray in a medium pot. Sauté diced onion until softened and lightly browned. Add minced garlic and cook for an additional minute.
02 -
Add vegetable broth, enchilada sauce, drained black beans, and diced tomatoes to the pot. Stir to combine.
03 -
Gradually whisk in masa harina or chosen flour, chili powder, salt, and cumin until well blended with the liquid ingredients.
04 -
Bring mixture to a boil over medium heat, whisking occasionally to prevent lumps. Reduce heat and simmer until desired thickness is achieved. Optionally, add corn or diced carrots during this stage.
05 -
Remove from heat. Stir in lime juice and cheddar-style shreds or nutritional yeast. Serve hot with additional toppings as desired.
06 -
Refrigerate soup overnight to allow flavors to develop and texture to thicken further.
# Supplementary Details:
01 -
Use masa harina for an authentic, lightly corn-flavored soup and enhanced creaminess. Substitute white or spelt flour if preferred.