This Healthy Black Bean Enchilada Soup is a great example of how you can use dried black beans for an easy, healthy meal and only takes about 10 minutes from start to simmer.
I’ve always loved cooking with black beans because they’re economical and I can keep them on hand to make something delicious without much effort. They can be thrown into a soup and left to simmer if you’ve got a couple hours. They’re so versatile and can be made into so many healthy, delicious dishes. I gravitate toward soups most often since they’re simple, generally healthy and sooo good! And since they pack a lot of protein, I’ll often skip the meat if it means I don’t need to make a trip to the store.
For this soup, I chopped an onion and a poblano pepper, gave them a quick sauté with some cumin and ancho chile powder, then literally just added the rest of the ingredients to the pot.
Why You’ll Love Black Bean Enchilada Soup
Hearty Ingredients: With ingredients like black beans, fire-roasted diced tomatoes, fire-roasted green chiles, and fire-roasted corn, this soup is packed with hearty and satisfying components.
Rich Flavor: The combination of extra-virgin olive oil, sweet onion, poblano pepper, ancho chile powder, and ground cumin creates a rich and flavorful base for the soup.
Nutritious: Black beans are an excellent source of protein and fiber, making this soup not only delicious but also nutritious and filling.
Easy to Prepare: With simple ingredients and straightforward instructions, this soup is easy to prepare, making it a great option for busy weeknights or lazy weekends.
Great for Meal Prep: This soup reheats well, so you can make a big batch and enjoy it throughout the week for quick and convenient meals.
Budget-Friendly: Using affordable ingredients like canned beans and tomatoes, this soup is budget-friendly without compromising on flavor or quality.
Crowd-Pleaser: Whether you’re serving it for a family dinner, a casual gathering with friends, or a game day party, this black bean enchilada soup is sure to be a hit with everyone at the table.
Black Bean Enchilada Soup Ingredients Notes
- Black Beans: I used dried black beans for this recipe, which is why you’ll need to simmer it for two hours. If you want a quicker turnaround, you can use canned black beans, but keep in mind that the flavor gets better the longer you let it simmer.
- Aromatics: To build the flavor profile of this black bean enchilada soup, you’ll need a sweet onion, poblano pepper, ancho chile powder, cilantro, and cumin.
- Enchilada Sauce: A 14-ounce can of red enchilada sauce does the trick to help create a rich, flavorful broth. Go with mild, or if you like the heat, pick a hot enchilada sauce.
- Fire Roasted Tomatoes: Use fire roasted to add the smokiness to the soup, and use the liquid!
- Fire Roasted Green Chiles: Again, go for the fire roasted kind when possible. You don’t need to drain these either.
- Fire Roasted Corn: Choose fire roasted again, for that smoky element if your store carries it. This time though, go ahead and drain the liquid before adding the corn.
- Chicken Broth: Combined with the aromatics and the enchilada sauce, the chicken broth is the foundation of your broth.
Find the complete ingredients list with measurements in the recipe card below.
How To Make Healthy Black Bean Enchilada Soup
- Prep: Chop the onions, poblano pepper, and cilantro. Set the cilantro aside, then sauté the onions and poblano pepper about 4-5 minutes until translucent.
- Add aromatics: Add ancho chile powder and cumin and sauté one minute more to wake up the flavors.
- Put it all together: Add everything else to the pot, except for the cilantro, bring to a boil, then reduce heat and simmer for two hours, until black beans are soft. Stir in the cilantro at the end.
- Serve: Spoon into bowls, add garnishes, and serve!
Variations, Substitutions, and Cooking Tips
Vegetarian/Vegan Option: To make this soup vegetarian or vegan, simply use vegetable broth instead of chicken broth. You can also add extra vegetables like bell peppers, zucchini, or carrots for added flavor and texture.
Protein Variation: While the recipe calls for black beans, you can add or substitute other beans such as kidney beans, pinto beans, or chickpeas if preferred. Additionally, you can add cooked chicken, tofu, or seitan for extra protein.
Spice Level: Adjust the spice level to your preference by increasing or decreasing the amount of ancho chile powder and green chiles. For a milder version, you can also remove the seeds from the poblano pepper before chopping.
Tomato Variation: If you don’t have fire-roasted diced tomatoes on hand, you can use regular diced tomatoes or crushed tomatoes instead. You can also add a tablespoon of tomato paste for extra depth of flavor.
Corn Substitution: If you can’t find fire-roasted corn, you can use regular canned corn or frozen corn kernels. Alternatively, you can roast fresh corn on the cob and cut the kernels off for a more intense, smoky flavor.
Broth Options: If you prefer a thicker soup, you can use less chicken broth. Conversely, if you prefer a thinner consistency, you can add more broth.
Toppings Variation: Get creative with your toppings! In addition to the suggested toppings, you can also add shredded cheese, pico de gallo, or even a dollop of guacamole. Serve the soup with warm tortillas, sweet corn cake, or cornbread on the side for a complete meal.
Healthy Black Bean Enchilada Soup
This Healthy Black Bean Enchilada Soup is a great example of how you can use dried black beans for an easy, healthy meal and only takes about 10 minutes from start to simmer.
Ingredients
- 2 tsp extra-virgin olive oil
- 1 large sweet onion, chopped
- 1 large poblano pepper, chopped
- 1 tsp ancho chile powder
- 1 tsp ground cumin
- 1 14- oz can red enchilada sauce
- 2 14.5 oz cans fire-roasted diced tomatoes, undrained
- 1 4- oz can fire-roasted green chiles
- 1 8 oz. bag dried black beans
- 1 14.5 oz can fire-roasted corn, drained
- 32 oz chicken stock or broth
- 1/4 cup chopped cilantro
- kosher salt, to taste
- toppings, optional: sliced avocado, chopped cilantro, sliced jalapeño, sour cream, crushed tortilla chips, lime wedges
Instructions
- Heat oil in a stockpot over medium heat. Add onions and poblano, sauté until onions are soft and transluscent, about 4-5 minutes. Add ancho chile powder and cumin; cook one minute more.
- Add remaining ingredients (except cilantro) to pot. Bring to a gentle boil then reduce heat and simmer for at least two hours, until black beans are soft. Stir in cilantro. Season well to taste and serve with desired toppings.
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