Bean and rice enchilada soup is a combination of all of my favorite things. It’s one of my favorite new recipes to make in the late summer, into fall and all the way into early spring. You can use all black beans or all pinto beans for this recipe. There’s brown rice already in the mix and cheese, veggies, and basically, everything else you love to find in a good cheese enchilada – minus the meat. Bean and rice enchilada soup is completely meatless, and if you think you won’t like it, let me tell you, my meat-loving husband wasn’t expecting to either. But with all those flavors, corn, beans, rice, and cheese, you really don’t even end up needing the meat at all. It’s warm and filling; perfect for the fall season topped with diced avocado and fresh cilantro.
What do you need to make black bean enchilada soup:
Onions: we’ll saute the diced yellow onion in a few glugs of olive oil as the base of this soup then add the other ingredients.Peppers: we’re using two kinds of peppers for this recipe: poblano pepper and jalapeño. If you can’t find poblano peppers at the store, feel free to replace it with a green or red bell pepper instead. You could also toss in a can of diced green chiles if you happen to have some in the pantry.Broth: you can use vegetable broth if you follow a vegetarian diet, or use chicken broth here if you don’t. Low sodium works best if you would like to control the amount of salt in your recipesEnchilada sauce: I prefer to use homemade red enchilada sauce if time permits. If you don’t have any on hand, feel free to use a can of store-bought enchilada sauce. Make sure your enchilada sauce is gluten-free if that is something that’s important for your dietary needs.Diced tomatoes: diced tomatoes add another bunch of veggies to bulk up this soup. Fire-roasted works best if you have those on hand.Beans: you can use just about any kind of beans you like. I like to do a 50:50 split of black beans and pinto beans. Beans are a great source of fiber!Brown rice: you’ll need dry brown rice for this recipe. The rice is used to make this soup heartier and more filling. I’ve only tested the recipe with brown rice, and timings will be different if you decide to use white rice instead.Corn: I used frozen corn for this recipe, but you could also toss in canned corn once it’s drainedSeasonings: the seasonings are what make this black bean enchilada soup, in my opinion! You’ll need salt, smoked paprika, garlic powder, ground cumin, and a hint of cayenne. Cayenne pepper is optional, and you can leave it out if you’d like to make this milder. You can also use mild chili powder if you prefer.Shredded cheese: for the cheese, I suggest using pepper jack or cheddar cheese. If you can shred the cheese yourself, it works best as it melts into the soup much easier. Pre shredded cheese from the store is coated in starches used to keep the cheese from caking. These starches make it difficult for the cheese to melt into a broth base properly.Garnishes: finally top the soup with tortilla strips, chopped cilantro, and fresh lime juice or wedge. They are great to top your bowls with!
How to make vegetarian enchilada soup in the instant pot:
How to make the soup on the stovetop:
Other vegetarian soups to try:
Soul-Warming Cauliflower SoupComforting Red Lentil SoupCuban Black Bean SoupSecret Ingredient Tomato Basil SoupSpicy Thai Carrot Soup
If you don’t have homemade enchilada sauce on hand, you can add in 1-15 ounce can of store-bought enchilada sauce. GF friends, be sure to use a GF enchilada sauce to make this gluten-free.
