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

  1. 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.
  2. 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.