Cheesy Rice and Black Bean Enchilada Soup
Rice and Black Bean enchilada soup is hearty, warm, and comforting dish! Loaded with two kinds of beans, filling brown rice, veggies, all in an enchilada-style broth. It’s easy, and you can make it on the stovetop or instant pot!
Servings: 6
Calories: 464kcal
Equipment
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 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
Instructions
Instant Pot
- Hit the saute button on the instant pot and saute the onions, poblano pepper, and jalapeno in oil for 5-6 minutes or until the peppers soften and onions are translucent.
- Add the chicken broth, enchilada sauce, diced tomatoes, black beans, pinto beans, brown rice, corn, and seasonings into the instant pot—cover and cook on manual high pressure for 15 minutes.
- Allow the pressure to release naturally for 5 minutes, then do a quick release. Remove cover and stir to combine. Stir in the cheese. Let stand 5 minutes for the cheese to melt.
Stove Top
- Heat the oil over medium-high heat. When hot, add the onions, poblano peppers, and jalapeno and saute for 5-6 minutes or until the peppers soften and the onions are translucent.
- Add all the ingredients except the cheese. Stir and bring the soup to a simmer. When simmering, lower the heat to low and allow the rice to cook all the way through (roughly 25 minutes.)
- Test for doneness; you might need to let the rice cook for another 5-7 minutes. If the soup becomes too thick at any point, add additional broth to thin it to your liking. Turn the stove off, stir in the cheese so that it melts. Serve warm!
Serving (IP and Stove Top)
- Serve in bowls topped with chopped cilantro and with tortilla chips, sour cream, and lime wedges on the side.
Notes
- If you don't have homemade enchilada sauce on hand, you can add in 1-15 ounce can of store-bought enchilada sauce.
- GF friends, be sure to use a GF enchilada sauce to make this gluten-free.
Nutrition
Calories: 464kcal | Carbohydrates: 67g | Protein: 24g | Fat: 13g | Fiber: 17g | Sugar: 10g
