Description
A creamy and flavorful cheesy enchilada soup that combines the richness of cheese with the zest of enchilada flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken or vegetable broth
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add black beans, corn, enchilada sauce, and broth to the pot.
- Season with cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made vegetarian by using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Cheesy Enchilada Soup, Mexican Soup, Comfort Food