- 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
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
My favorite way to eat this soup is with crushed tortilla chips or crumbled Vegan Cornbread on top.
The masa harina or flour is used to thicken the soup, so feel free to experiment with your favorite thickener if a substitute is needed. The soup gets much thicker and the flavor is much better the next day, so make it ahead of time if you can!
Also try this Cauliflower Soup Recipe.