There’s a special kind of comfort found in a bowl of hearty, flavorful soup—especially one that warms you from the inside out while still being incredibly nourishing. Black Bean Enchilada Soup does exactly that. It captures everything people love about enchiladas—the smoky spices, rich sauce, tender beans—and transforms it into a cozy, spoonable meal.
This soup brings together bold Southwestern flavors with simple pantry staples, making it perfect for busy weeknights, cool evenings, or anytime you want something satisfying without spending hours in the kitchen. With its velvety texture from masa harina and the savory depth from vegetables, beans, and enchilada sauce, each bite feels both familiar and exciting.
Whether you prefer it mild or spicy, vegan or cheesy, chunky or smooth, this recipe is wonderfully flexible. Pair it with warm tortillas, a dollop of sour cream, or just enjoy it as-is—however you serve it, this soup delivers comfort in every spoonful.
Recipe Overview
Black Bean Enchilada Soup is a simple, one-pot recipe packed with rich enchilada flavor, hearty black beans, and warming spices. Thickened with masa harina, this soup has the perfect creamy texture without heavy cream. It’s naturally vegetarian, easily made vegan, and adaptable to your taste—ideal for quick meals or make-ahead dinners.
Ingredients & Instructions
Below is a deeper look at each ingredient and how to bring this bold, comforting soup to life.
Ingredients
- ¾ cup diced onion
- 1 tbsp minced garlic
- 4 cups vegetable broth
- 1 cup enchilada sauce
- 2 cans black beans, drained and rinsed
- 10 oz diced tomatoes (add green chilies for spice)
- ½ cup masa harina, or white/spelt flour
- 2½ tsp chili powder
- 1 tsp salt
- ½ tsp cumin
- Juice of ½ lime
- 6–8 oz cheddar-style shreds or nutritional yeast
- Optional add-ins: corn, diced carrots, or extra chilies
Step-by-Step Instructions
1. Start by Building Flavor
While it’s optional, sautéing the diced onion in a touch of oil until it softens and lightly browns helps deepen the soup’s savory base. This caramelizing step adds natural sweetness and richness.
If you prefer a quicker method, skip the sautéing and move directly into adding ingredients to the pot.
2. Combine Everything in One Pot
Add the following directly into a medium-sized pot:
- Vegetable broth
- Enchilada sauce
- Black beans
- Diced tomatoes
- Garlic
- Spices (chili powder, salt, cumin)
- Optional vegetables (corn or diced carrots)
Whisk the masa harina or flour into the liquid to avoid clumping. Masa harina gives the soup its signature enchilada-style texture and adds a subtle corn flavor reminiscent of tortillas.
3. Bring to a Boil
Turn the heat to medium-high and bring the soup to a gentle boil. Whisk occasionally as it heats to ensure the masa harina blends smoothly and the soup thickens evenly.
As it simmers, you’ll notice it developing a richer consistency and deeper color.
4. Simmer to Desired Thickness
Let the soup simmer until it reaches your preferred thickness. This can range from 10–20 minutes, depending on how hearty you want it.
Pro Tip: If you like a very thick, stew-like soup, allow it to cook a bit longer or add an extra tablespoon of masa.
5. Add Lime and Cheese
Just before serving, stir in the lime juice and cheddar-style shreds or nutritional yeast for added creaminess and richness. The citrus brightens the flavors, while the cheese (or nooch) gives the soup body and depth.
Let the pot sit for a few minutes off the heat to allow flavors to meld.
Cooking Tips & Variations
This versatile recipe can be tailored to your taste in countless ways. Here are some delicious ideas:
1. Adjust the Spice Level
- Mild: Use mild enchilada sauce and plain diced tomatoes.
- Medium: Use tomatoes with green chilies.
- Hot: Add jalapeños, chipotle peppers in adobo, or hot chili powder.
2. Make It Vegan
This soup is already plant-based when using nutritional yeast instead of cheese. Pair with dairy-free sour cream or avocado slices for added creaminess.
3. Give It More Texture
Add any of the following for an even heartier bowl:
- Corn kernels
- Diced carrots
- Bell peppers
- Cooked quinoa or rice
4. Blend for a Creamier Version
Blend half the soup with an immersion blender, then return it to the pot. This thickens the soup further while keeping chunkiness.
5. Add Protein
For non-vegetarian versions, cooked shredded chicken works beautifully.
6. Low-Sodium Variation
Choose low-salt broth and tomato products and reduce added salt to taste.
Storage & Serving Suggestions
Storage
- Refrigerator: Keeps up to 4–5 days in an airtight container.
- Freezer: Freeze for up to 3 months; thaw overnight before reheating.
- Reheat: Warm gently on the stove or microwave in short intervals.
Note: The soup will naturally get thicker as it sits due to the masa—just add a splash of broth or water when reheating.
Serving Ideas
This soup pairs beautifully with:
- Warm cornbread
- Tortilla chips or baked tortilla strips
- Avocado slices, sour cream, or chopped cilantro
- A simple green salad with lime dressing
It also makes a delicious topping for baked potatoes or can be enjoyed over rice for a burrito-bowl experience.
Black Bean Enchilada Soup is the definition of simple comfort with bold flavor. With just one pot and a handful of wholesome ingredients, you get a meal that’s warm, nourishing, and completely satisfying. Whether you enjoy it spicy or mild, cheesy or vegan, thick or brothy, this recipe adapts effortlessly to your style.
It’s perfect for busy weeknights, cozy evenings, and make-ahead meal prep. Once you try it, this soup may just become your new go-to comfort dish. Grab your pot, open those pantry staples, and enjoy the savory magic of enchilada-inspired goodness tonight.
FAQs
1. Can I make this soup in a slow cooker?
Yes—combine all ingredients except the lime and cheese. Cook on LOW for 4–5 hours, then stir in lime juice and cheese before serving.
2. Can I use a different bean?
Absolutely. Pinto beans or kidney beans are great substitutes.
3. How can I make it thicker?
Add extra masa harina, or simmer uncovered until reduced.
4. Is this soup gluten-free?
Yes, as long as you use masa harina instead of wheat flour.
5. What can I use instead of enchilada sauce?
Tomato sauce mixed with chili powder, cumin, and garlic powder works in a pinch.
Warm, hearty, and packed with flavor, this Black Bean Enchilada Soup is a simple one-pot recipe made with enchilada sauce, black beans, spices, and masa harina. Vegan-friendly, easy, and perfect for cozy meals!