Course Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By The Wicked Noodle

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Healthy Black Bean Enchilada Soup

Prep Time 10 minutes
Cook Time 2 hours


  • 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


  • Heat oil in a stockpot over medium heat. Add onions and poblano, saut√© 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.