Savor the Comfort of Black Bean Enchilada Soup in 5 Minutes

Enjoy a quick and delicious Black Bean Enchilada Soup, rich in flavor and plant-based protein, ready in just 5 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Diced Onion Adds flavor and sweetness; can sauté in a little oil or omit for a quicker version.
2 cloves Minced Garlic Enhances aroma and flavor; fresh garlic is recommended for the best taste.
4 cups Vegetable Broth Forms the soup base; use low-sodium for a healthier option.
1 cup Enchilada Sauce Contributes spiciness and authenticity; opt for brands without added sugars.

For the Protein

2 cans Black Beans Serve as the protein source; remember to drain and rinse for better flavor.
10 oz Diced Tomatoes Adds acidity and moisture; tomatoes with green chilies lend extra flavor.

For Thickening

0.5 cup Masa Harina Thickens the soup; can substitute with white or spelt flour or cornstarch.

For Flavor

2.5 tsp Chili Powder Adds heat and depth; adjust according to your spice preference.
1 tsp Salt Balances flavors; use to taste.
0.5 tsp Cumin Infuses an earthy flavor; it’s essential for an authentic taste.
0.5 whole Juice of Lime Brightens and balances the dish; don’t skip this for enhanced flavor.

For Creaminess

6-8 oz Cheddar-style Shreds or Nutritional Yeast Provides creaminess and a cheesy flavor; adjust to your preference.

Optional Add-ins

Corn or diced carrots Add for extra texture and nutrition; personalize your soup.

Equipment

medium pot

Method

Step-by-Step Instructions

In a medium pot, add diced onion, minced garlic, vegetable broth, and enchilada sauce. Stir to combine and bring to a gentle simmer over medium heat for about 2–3 minutes.
Once the base is simmering, incorporate drained black beans and diced tomatoes into the pot. Mix well and heat for another 3–4 minutes.
Gradually whisk masa harina into the soup mixture to thicken, stirring constantly for about 5 minutes.
Add chili powder, cumin, salt, and the juice of half a lime. Stir well and adjust seasoning as necessary.
Stir in cheddar-style shreds or nutritional yeast and cook for another minute or two until heated through.
Ladle the soup into bowls and top with crispy crushed tortilla chips or crumbled vegan cornbread. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 25mg

Notes

This soup is quick to prepare and can be customized with additional vegetables or spices to suit your taste. Perfect for meal prep and freezing for later use.

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