Cheesy Rice and Black Bean Enchilada Soup
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Little Spice Jar · by Marzia★ 5.0 (62)

Cheesy Rice and Black Bean Enchilada Soup

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 46%
CARBS 71G45% OF CAL
13G FIBER10G SUGAR48G OTHER
FAT 31G44% OF CAL
10G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty enchilada-style soup with black beans, pinto beans, brown rice, and vegetables in a chile-tomato broth. It's warm, filling, and has mild spice. Make it on the stovetop or instant pot for a weeknight dinner.

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Nutrition & ingredients

Ingredients

serves 6
  • 1¼ cups yellow onions (chopped)
  • 2 tablespoons oil
  • 1 poblano pepper (chopped)
  • 1 jalapeno (seeds removed and chopped)
  • 3 cups chicken broth (or vegetable broth)
  • 2 cups homemade enchilada sauce (see notes)
  • 15 ounce diced tomatoes (drained)
  • 15 ounce black beans (drained and rinsed)
  • 15 ounce pinto beans (drained and rinsed)
  • ⅓ cup dry brown rice
  • 1 ¼ cup frozen corn (defrosted)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¼-½ teaspoon cayenne (as desired)
  • 1½ cups shredded cheese (such as pepper jack or cheddar cheese!)
  • toppings (Cilantro + sour cream + lime wedges + tortilla chips, for serving)
PREP
10M
SODIUM
1643MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.