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Rice and Black Bean Enchilada

Savory Rice and Black Bean Enchilada Soup for Cozy Evenings

This Rice and Black Bean Enchilada Soup is a comforting dish perfect for chilly evenings, combining rich flavors and hearty ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Brown Rice Can substitute with white rice
  • 1 can Black Beans Drained
  • 1 cup Poblano Peppers Diced, can substitute with bell peppers
  • 1 cup Corn Frozen corn is a quick alternative
  • 3 cups Enchilada Sauce Ensure it's gluten-free if necessary
For Toppings
  • 1 cup Cheese Optional, can be omitted or swapped for a vegan alternative
  • 1 medium Avocado Diced
  • 1/4 cup Cilantro Chopped, for garnish

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Cheesy Rice and Black Bean Enchilada Soup
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and chopped poblano peppers, cooking for about 5–7 minutes, until softened and fragrant.
  2. Stir in 2 cups of cooked brown rice, I can of drained black beans, and 1 cup of corn. Pour in 3 cups of enchilada sauce, mixing well.
  3. Pour in an additional 2 cups of vegetable broth or water, depending on preference for thickness. Stir everything together.
  4. Increase the heat to medium-high, and bring the mixture to a simmer. Once bubbling, reduce the heat to low and cover the pot, cooking gently for 20 minutes.
  5. After 20 minutes, taste the soup for seasoning and adjust with salt and pepper as desired. Dish out into bowls, and top with shredded cheese, diced avocado, and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 54gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or microwave.

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