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Healthy Black Bean Enchilada Soup

Healthy Black Bean Enchilada Soup

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Cook Time

130 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tsp olive oil extra virgin
1 large onion sweet; chopped
1 large poblano pepper chopped
1 tsp chili powder ancho
1 tsp cumin ground
1 14 oz can enchilada sauce red
2 14 oz cans tomatoes fire-roasted, diced; undrained
1 4 oz can green chilies fire-roasted
1 8 oz bag black beans dried
1 14.5 oz can corn fire-roasted; drained
32 oz chicken stock or broth (use vegetable broth to make vegetarian)
1/4 cup cilantro chopped
salt kosher; to taste

Toppings (optional):

avocado sliced
cilantro chopped
jalapeno pepper sliced
sour cream omit to make dairy free
Tortilla chips crushed (use gluten-free to make gluten-free)
lime wedges

Instructions

Heat oil in a stockpot over medium heat. Add onions and poblano, sauté until onions are soft and transluscent, about 4-5 minutes. Add ancho chile powder and cumin; cook one minute more.
Add remaining ingredients (except cilantro) to pot. Bring to a gentle boil then reduce heat and simmer for at least two hours, until black beans are soft. Stir in cilantro. Season well to taste and serve with desired toppings.