Black Bean Enchilada Soup with Rice
A flavor-packed Black Bean Enchilada Soup that combines the richness of enchiladas with the comforting nature of soup, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 cans Black Beans, drained and rinsed
- 1 cup Rice, uncooked, preferably long-grain
- 4 cups Vegetable Broth
- 1 can Diced Tomatoes, with juices
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 each Bell Peppers, 1 red and 1 green, chopped
Spices and Seasoning
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano
- 2 tbsp Olive Oil
- to taste Salt and Pepper
Toppings
- Shredded Cheese, for topping
- Fresh Cilantro, for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and bell peppers, cooking for about 5 minutes until they are soft and fragrant.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another 1-2 minutes until the spices become aromatic.
- Pour in the vegetable broth, diced tomatoes, and black beans. Bring the mixture to a gentle boil.
- Once boiling, stir in the uncooked rice, reduce the heat, and let it simmer. Cover the pot and cook for about 20 minutes or until the rice is tender.
- After the rice is cooked, check for seasoning and adjust with salt and pepper as needed.
- Ladle the soup into bowls and top it with your choice of shredded cheese and fresh cilantro. Enjoy!
Notes
For a healthier option, swap rice for quinoa. Use frozen mixed vegetables for added nutrition without extra prep time. Avoid overcooking the rice. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.