Healthy Black Bean Enchilada Soup
Course:
Soups
Difficulty:
Easy
Pulse Type:
Beans
Specialty Diet:
Gluten Free
Prep Time:
10
minutes
Cook Time:
2
hours
Total Time:
2
hours
10
minutes
Servings:
8
servings
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Ingredients
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.