I just made this Cheesy Rice and Black Bean Enchilada Soup Recipe, and it immediately became my weeknight favorite. It’s creamy, cheesy, and packed with bold flavors that warm you up from the inside out.
I love the combination of hearty beans, tender rice, and melty cheese in a smoky enchilada-style broth. Every spoonful feels like a cozy hug, perfect for busy evenings.
For a fresh, light side, you can pair it with Fresh Spring Rolls with Shrimp for a crisp contrast, or sprinkle on some Garlic Parmesan Roasted Chickpeas for an extra crunchy topping. Serving it with tortilla chips or a squeeze of lime takes it over the top every time.
Ingredients
Each ingredient contributes to the rich, layered flavor of this soup.
- 1¼ cups yellow onions, chopped – gives a sweet, aromatic base.
- 2 tablespoons oil – for sautéing veggies and building flavor.
- 1 poblano pepper, chopped – mild heat and earthy flavor; roast for extra depth.
- 1 jalapeño, seeds removed and chopped – adds spice; reduce if you want milder soup.
- 3 cups chicken or vegetable broth – forms the savory, liquid base.
- 2 cups enchilada sauce – smoky, tangy flavor; homemade or store-bought works.
- 1 (15 oz) can diced tomatoes – adds acidity and sweetness.
- 1 (15 oz) can black beans, rinsed – protein-packed and creamy.
- 1 (15 oz) can pinto beans, rinsed – soft texture and mild flavor.
- ⅓ cup dry brown rice – gives hearty bite; cooks in the soup.
- 1¼ cup frozen corn, defrosted – natural sweetness and texture.
- 1 tsp smoked paprika – adds smoky depth.
- 1 tsp garlic powder – enhances savoriness.
- 1 tsp ground cumin – earthy, warming flavor.
- ¼–½ tsp cayenne (optional) – adjustable heat.
- 1½ cups shredded cheese (cheddar or pepper jack) – adds creamy richness.
- Optional garnishes: chopped cilantro, sour cream, lime wedges, tortilla chips.
Note: This recipe serves 4–5 people generously.
Variations
Make this soup suit your taste or dietary needs:
- Make it vegetarian by using vegetable broth.
- Use plant-based cheese for a dairy-free option.
- Swap jalapeño with bell pepper for a milder flavor.
- Add cooked chicken or sausage for extra protein.
- Try quinoa instead of brown rice for a gluten-free twist.
Cooking Time
Perfect for a quick, filling dinner.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
Equipment You Need
These tools make cooking smooth and efficient:
- Large soup pot – for simmering all ingredients together.
- Wooden spoon – for stirring without scratching the pot.
- Knife and cutting board – for chopping vegetables.
- Measuring spoons – ensures accurate spice levels.
- Ladle – for serving.
- Immersion blender (optional) – for a smoother soup texture.
How to Make Cheesy Rice and Black Bean Enchilada Soup Recipe?
Step 1: Sauté the Aromatics
Heat oil in a large pot over medium-high heat. Add onions, poblano, and jalapeño, cooking until onions are soft and translucent. This step builds a flavorful base for your soup.
Step 2: Add Core Ingredients
Pour in the broth, enchilada sauce, diced tomatoes, beans, corn, and brown rice. Sprinkle in smoked paprika, garlic powder, cumin, and cayenne. Stir to combine so flavors meld together.
Step 3: Cook the Soup
For stovetop, bring to a simmer, reduce heat, cover, and cook 25–30 minutes until rice is tender. For Instant Pot, pressure cook 15 minutes and allow 5-minute natural release.
Step 4: Stir in the Cheese
Turn off heat and fold in shredded cheese. Let it melt fully to make the soup creamy and rich. Plant-based cheese works well for dairy-free versions.
Step 5: Garnish and Serve
Ladle soup into bowls and top with cilantro, sour cream, lime wedges, and tortilla chips. Each garnish adds extra flavor and texture for a satisfying meal.
Additional Tips for Making This Recipe Better
- I always sauté the peppers and onions until soft to enhance flavor.
- I rinse canned beans for a cleaner taste and creamier texture.
- I adjust cayenne at the end for personalized spice.
- I let the soup rest a few minutes to thicken slightly before serving.
- I enjoy adding crushed tortilla chips on top for crunch.
How to Serve Cheesy Rice and Black Bean Enchilada Soup Recipe?
Serve hot with tortilla chips, lime wedges, and sour cream. Garnish with fresh cilantro for color and flavor. Pair with a side salad or crusty bread for a complete meal.
Nutritional Information
Approximate per serving:
- Calories: ~350 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 12 g
Make Ahead and Storage
This soup is great for meal prep and leftovers.
Storing
Cool to room temperature, store in an airtight container in the fridge up to 3 days.
Freezing
Freeze portions in airtight containers for up to 2 months. Thaw overnight before reheating.
Reheating
Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens too much.
Why You’ll Love This Recipe?
Here’s why this soup is irresistible:
- Quick and easy – ready in under 40 minutes.
- Creamy and comforting – perfect for chilly nights.
- Protein-packed – beans provide plant-based protein.
- Customizable – adjust spice, cheese, or toppings to taste.
- Family-friendly – loved by kids and adults alike, with leftovers tasting even better.
This Cheesy Rice and Black Bean Enchilada Soup recipe is a hearty, cheesy, and flavorful meal that’s simple to make yet impressive in taste. Perfect for busy weeknights or cozy weekends, it’s a satisfying bowl of comfort you’ll want to make again and again.
Cheesy Rice and Black Bean Enchilada Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium-high heat. Add onions, poblano, and jalapeño, cooking until onions are soft and translucent. This step builds a flavorful base for your soup.
- Pour in the broth, enchilada sauce, diced tomatoes, beans, corn, and brown rice. Sprinkle in smoked paprika, garlic powder, cumin, and cayenne. Stir to combine so flavors meld together.
- For stovetop, bring to a simmer, reduce heat, cover, and cook 25–30 minutes until rice is tender. For Instant Pot, pressure cook 15 minutes and allow 5-minute natural release.
- Turn off heat and fold in shredded cheese. Let it melt fully to make the soup creamy and rich. Plant-based cheese works well for dairy-free versions.
- Ladle soup into bowls and top with cilantro, sour cream, lime wedges, and tortilla chips. Each garnish adds extra flavor and texture for a satisfying meal.
Notes
- I always sauté the peppers and onions until soft to enhance flavor.
- I rinse canned beans for a cleaner taste and creamier texture.
- I adjust cayenne at the end for personalized spice.
- I let the soup rest a few minutes to thicken slightly before serving.
- I enjoy adding crushed tortilla chips on top for crunch.
