Description
Cheesy Rice and Black Bean Enchilada Soup is a hearty, comforting dish packed with brown rice, beans, and bold enchilada flavors. Make it easily on the stovetop or in the Instant Pot for a warm, cozy meal any night of the week.
Ingredients
- 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 (or 1 15-ounce can store-bought)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- ⅓ cup dry brown rice
- 1¼ cup frozen corn, defrosted
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼–½ teaspoon cayenne pepper (as desired)
- 1½ cups shredded cheese (pepper jack or cheddar)
- Chopped cilantro, sour cream, lime wedges, and tortilla chips for serving
Instructions
1. INSTANT POT: Select sauté mode and heat oil. Add onions, poblano pepper, and jalapeno. Sauté for 5-6 minutes until softened and translucent.
2. Add broth, enchilada sauce, diced tomatoes, black beans, pinto beans, rice, corn, and seasonings. Stir to combine.
3. Seal lid and cook on manual high pressure for 15 minutes. Let pressure release naturally for 5 minutes, then quick release.
4. Stir in shredded cheese. Let soup sit for 5 minutes to allow cheese to melt.
5. STOVETOP: Heat oil over medium-high heat. Add onions, poblano, and jalapeno. Cook for 5-6 minutes until soft and translucent.
6. Add all remaining ingredients except cheese. Bring to a simmer, then reduce heat to low.
7. Simmer for about 25 minutes, or until rice is tender. If needed, cook 5-7 minutes longer or add more broth to thin.
8. Turn off heat, stir in shredded cheese, and let melt completely.
9. SERVE: Ladle soup into bowls and top with cilantro, sour cream, and lime wedges. Serve with tortilla chips on the side.
Notes
If you don’t have homemade enchilada sauce, a 15-ounce can of store-bought works well.
To make this gluten-free, use a certified gluten-free enchilada sauce.
Adjust cayenne to taste for more or less heat.
Leftovers thicken in the fridge—add broth to reheat to desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Instant Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 35mg