Black Bean Enchilada Soup is a super-easy and comforting soup that will definitely be your new favorite. It is loaded with veggies and the enchilada sauce along with corn makes it taste so good.
8ouncesBlack Beans1 cup (Soaked, Rinsed, and Drained)
½TeaspoonSmoked Paprika
1TeaspoonGround Cumin
1TeaspoonDried Oregano
1TeaspoonDried Thyme
½TeaspoonGround Black Pepper
½TeaspoonCrushed Red Pepper flakes
Saltadjust as per taste
½CupEnchilada Sauce
1CupLow Sodium Vegetable Broth
½CupFrozen or Fresh corn
Freshly Chopped Cilantro and Lemon Juicefor Garnish
Prevent your screen from going dark
INSTRUCTIONS
In a Dutch Oven heat some olive oil. As the oil shimmers add chopped onions, scallions, carrot, and minced garlic. Saute the veggies on medium-low heat stirring occasionally. Cook until the carrots tenderize.
Now add diced tomatoes and black beans and stir well.
Now add the spices. Start with smoked paprika, ground cumin, Dried Oregano, Dried Thyme, Ground Black Pepper, Red chili Flakes, and Salt. Stir to cook for 1-2 minutes
Now add Low Sodium Vegetable Broth, Enchilada Sauce, and Corn. Stir well until combined. Cover cook and simmer on low heat for 15-minutes. Taste and adjust the seasoning as per your taste. Finally, Serve.
Video
Notes
Garnish with freshly chopped cilantro and lemon juice. Serve hot.
I am making this vegan so I have avoided adding cheese or heavy cream to it. However, if you want, you can add it in.
If you are reheating leftover soup then it will be thick. So, add some water and adjust the consistency of the soup.
Make sure you taste the soup before serving. Adjust the seasoning if desired.
Nutrition
Nutrition Facts
Black Bean Enchilada Soup
Amount Per Serving
Calories 190
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik