Description
A hearty and flavorful black bean enchilada soup with rice, perfect for a comforting meal.
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Black Bean Enchilada Soup, Vegetarian Soup, Comfort Food, Easy Recipe