Irresistible Black Bean Enchilada Soup With Rice Recipe You’ll Love
A hearty and flavorful black bean enchilada soup with rice, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the chili powder and cumin, stirring for about 1 minute.
- Pour in the vegetable broth, diced tomatoes, black beans, and corn.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in the cooked rice and season with salt and pepper.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.