There’s comfort food, and then there’s REAL comfort food. This thick and cheesy black bean enchilada soup is the ultimate healthy comfort food.
High Protein
Freezes Well
100% Plant Based
5 Minutes To Make
Perfect For Super Bowl!
Whether you’re watching football or simply hibernating out of the cold, this ultra thick and hearty soup is the perfect comfort food to fill you up without weighing you down.
It’s so thick that it’s almost more like chili, and the entire recipe really can be prepared in under ten minutes, from start to finish!
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January has been so cold over here.
Maybe not compared to Minnesota or North Dakota, but still.
(Seriously, how do you deal with -24 degrees? I would never want to leave the house!)
It explains why recent recipes on my blog have been things like Vegan Hot Chocolate, Vegetarian Chili, and Lentil Soup.
This black bean enchilada soup came about in a similar way to how many of my savory recipes are created: I was trying to use up ingredients in the pantry. This time, it was a jar of red enchilada sauce from Whole Foods. (I buy their brand of enchilada sauce because they don’t add sugar or artificial colors.) The 8-degree-with-32-mph-wind weather seemed like a fantastic time for soup, and this recipe did not disappoint.
I thought it still needed something at the end, so I added a squeeze of lime, which worked perfectly to bring all of the flavors together – If you make this, do not skip the lime!
My dad was visiting for the weekend, and we ate the homemade enchilada soup with crushed tortilla chips (highly recommend eating it this way), while watching football and definitely not going outside. I looked at the health app on my iPhone, and it said I’d gotten a grand total of 2,000 steps for the day. Honestly, I’m surprised it was even that high!
The recipe was inspired by this Black Bean Soup Recipe.
Black Bean Enchilada Soup
Ingredients
- 3/4 cup diced onion
- 1 tbsp minced garlic
- 4 cups vegetable broth
- 1 cup enchilada sauce
- 2 cans black beans
- 10 oz diced tomatoes (I use a can of diced tomatoes with green chilies)
- 1/2 cup masa harina, or white or spelt flour (see note below for substitutions)
- 2 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp cumin
- Juice of 1/2 lime, important
- 6-8 oz cheddar-style shreds or nutritional yeast as desired
- Feel free to add some corn or diced carrots if you wish
Instructions
- Directions: If desired, first sauté onion in a little oil or spray until it begins to brown. Otherwise, just combine all ingredients in a medium pot, whisking in the masa harina or flour. Bring to a boil, whisking occasionally, then either continue cooking until desired thickness is reached or let cool and refrigerate overnight, during which time it will thicken on its own. View Nutrition Facts
Notes
Have you made this recipe?
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Susan Wright says
it looks easy and good thank you
Danielle says
Do you drain and rinse the beans first?
Jess says
I would assume that she drains it for sure… As of rinsing, I don’t know. 🙂
Jason Sanford says
Definitely do both 🙂
Kathryn says
This looks amazing. I’ll definitely be making it by Sunday. My town really hasn’t been very cold, or even that wet, but I’m excited for this soup!!
Nina says
I just made this. Yummy and delicious.
Jennifer says
This soup looks yummy! If I were to freeze this, would I leave out the cheese and just add it to each individual bowl of soup? I’m assuming this soup also freezes well.
Jason Sanford says
I just added the cheese with everything else before cooking. That way it melts :). Then you can freeze either all together or individually.
Ali says
This looks so good! What enchilada sauce do you use?
Ali says
Never mind found it ?
Margaret @ApproachingFood says
I made this! (With a few adjustments. I don’t call myself the Queen of Substitutions for nothing!) I made my own enchilada sauce, I used lemon juice instead of lime juice, I cayenne powder instead of chili powder, and I didn’t pay too much attention to the quantities of the ingredients. Oh, and I used white beans that I had boiled instead of canned black beans. IT. WAS. FABULOUS! So incredibly yummy! I served it with corn bread and am happily anticipating my lunches for the next week as I have leftovers from dinner. Such a yummy recipe! Thanks!
Jason Sanford says
I love your idea to use cayenne pepper. Definitely going to try that!
Alyssa says
This looks SO good! We’re suppsoed to get some snow here in RI, and this would be perfect for a cold wintry night 🙂
Jassica says
It’s Looks so tasty and yummy. I want to try at my home once. Thanks for sharing with us.
Ahbra says
Do you think I could substitute salsa instead of enchilada sauce? I’ve never had enchilada sauce, so I’m not sure of its consistency…
Jason Sanford says
You never know unless you try! But it sounds like it definitely has potential and I don’t see why it wouldn’t work. Be sure to report back if you do try!
Jason
Cassie Autumn Tran says
Yes, bean soups are my favorite! So satiating, healthy, high in protein, and delicious with anything. My favorite ways to enjoy bean soups are with steamed vegetables or a side salad!
Jessica says
Has anyone tried to make this in the crockpot? Looking for an easy soup to put together in the morning before heading out to work. Thanks!
Jason Sanford says
Yes! It works!
christine says
looks great! can i use cornstarch/ water mixture to thicken instead of the spelt flour? ( I don’t have the other)
Jason Sanford says
I’m sure it would be fine since they’re doing the same job. I can’t say for 100% sure because I haven’t tried, but be sure to report back if you try!
Jason
Carol Cox says
I am going to try this soup recipe but I wanted to mention that spelt flour is not gluten free. I have celiac disease and know that I could not use it.
Jason Sanford says
Hi yes, the masa harina is the gluten free option, or you can experiment with your favorite gf flour. Katie has tried it with the masa harina and that works great 🙂
Heather Brandt says
I finally took a picture of something I made worth sharing. LOL! Love everything you make Katie!
Jason Sanford says
That looks so gorgeous!
Kelsey MacConell says
I made this and absolutely love it! I ended up making my own enchilada sauce because out store was out and I actually liked the flavor even better. Cheaper too! I think I’m going to try it with the nutritional yeast this time around. Hoping it really does give a cheese feelin.
Defender of Truth says
Katie, you need to link this recipe to the enchilada sauce:
Best Homemade & Quick Enchilada Sauce
1/4 Cup Canola Oil
2 Tablespoons Flour
3 Tablespoons Chili Powder
1 (8 ounce) Can Tomato Sauce
1 cup chicken Broth (Water Can Work To)
2 Teaspoons Ground Cumin
1 Tablespoons Garlic, Minced
½ Teaspoons Onion Powder
¼ Teaspoons Salt
INSTRUCTIONS
Heat the canola oil in a saucepan.
Add the flour and chili powder and stir.
Cook until the bright red Color Turns a bit brown while stirring.
In a small bowl mix the Tomato Sauce With the rest of the ingredients until it is fully Blended.
Add your saucepan and whisk until fully mixed.
Cook for 8-10 minutes on medium heat until thickened.
The Enchilada Soup recipe is really really yuuuuuummmmyyyyyyyyyyyyyyyy!!!!!!!!!!!
Marta says
Can I make this in a crock pot overnight or will it get mushy?
CCK Media Team says
We’ve never tried it overnight, but it can definitely be made in a crock pot!
Larissa Stevenson says
I made this for dinner with my parents, and it was just awesome! I added a bit of extra cheese just because I am a huge cheese fan, and it was delicious! Will definitely make this again (:
Andi K says
Has anyone added hamburger to it?