Description
Ultra-creamy, bold enchilada flavor loaded with black beans and melted cheese—comfort in a bowl.
Ingredients
Scale
- 1 can black beans
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 4 oz cream cheese
- 2 cups vegetable or chicken broth
- 1 cup corn kernels
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add enchilada sauce and broth to a saucepan over medium heat.
- Stir in black beans and corn; heat until gently simmering.
- Add cream cheese and stir until fully melted and smooth.
- Sprinkle in chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Stir in shredded cheese until melted and thick.
- Simmer briefly until hot and creamy.
- Serve immediately while gooey and rich.
Notes
- For a spicier soup, add diced jalapeños.
- Can substitute cream cheese with a dairy-free alternative for a vegan option.
- Top with fresh cilantro or avocado for added flavor.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg