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
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More Healthy Comfort Food Recipes:
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Breakfast Oatmeal Cupcakes To Go
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it looks easy and good thank you
Do you drain and rinse the beans first?
I would assume that she drains it for sure… As of rinsing, I don’t know. 🙂
Definitely do both 🙂
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!!
I just made this. Yummy and delicious.
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.
I just added the cheese with everything else before cooking. That way it melts :). Then you can freeze either all together or individually.
This looks so good! What enchilada sauce do you use?
Never mind found it ?
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!
I love your idea to use cayenne pepper. Definitely going to try that!
This looks SO good! We’re suppsoed to get some snow here in RI, and this would be perfect for a cold wintry night 🙂
It’s Looks so tasty and yummy. I want to try at my home once. Thanks for sharing with us.
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…
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