Go Back
Cheesy Rice and Black Bean Enchilada Soup Recipe
Ash Tyrrell

Cheesy Rice and Black Bean Enchilada Soup Recipe

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.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.