I recently made this Cheesy Rice and Black Bean Enchilada Soup Recipe on a cozy evening when I wanted something hearty but easy. I was honestly surprised at how creamy, comforting, and flavorful it turned out.
The combination of rice, black beans, enchilada sauce, and melted cheese made every spoonful rich and satisfying. It tasted like my favorite enchiladas, but in warm, comforting soup form.
If you love bold Mexican-inspired flavors and cheesy goodness, this recipe will quickly become one of your favorites too. You can also enjoy a soft dessert alongside, like Coffee Cake Roll Recipe – A Soft Swirled Coffee Lover’s Delight, which pairs beautifully after a savory meal.
Ingredients
This soup uses pantry-friendly ingredients that come together beautifully. Each one plays an important role in creating that classic enchilada flavor.
- 1 tablespoon olive oil: Helps sauté the aromatics and adds a subtle richness to the base.
- 1 medium onion, finely chopped: Adds natural sweetness and depth. Chop it small so it melts into the soup.
- 2 cloves garlic, minced: Fresh garlic gives a stronger, more vibrant flavor than pre-minced versions.
- 1 cup long-grain white rice (uncooked): This thickens the soup naturally as it cooks. Rinse it first to remove excess starch.
- 2 cups cooked black beans, drained and rinsed: Adds plant-based protein and hearty texture. Canned beans work perfectly for convenience.
- 1 can (10 oz) red enchilada sauce: The heart of the flavor. Use a good-quality enchilada sauce for authentic taste.
- 4 cups chicken broth: Creates the savory base. Use low-sodium broth so you can control the salt level.
- 1 can (14.5 oz) diced tomatoes, undrained: Adds brightness and balances the richness of the cheese. You can also enjoy a sweet finish with a Matcha Cheesecake with Oreo Crust after the soup.
- 1 teaspoon ground cumin: Enhances the enchilada flavor with warm, earthy notes.
- 1 teaspoon chili powder: Adds mild heat and smoky depth.
- ½ teaspoon salt (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese: Adds extra creaminess and mild flavor. Freshly shredded works best.
- ¼ cup chopped fresh cilantro (optional): Gives a fresh, vibrant finish before serving.
- Tortilla strips (for garnish): Adds crunch and texture contrast on top.
Note: The ingredient quantities above serve approximately 6 portions of Cheesy Rice and Black Bean Enchilada Soup.
Variations
This recipe is flexible, and I love adjusting it based on what I have at home.
Dairy-free option
Use dairy-free shredded cheese alternatives and skip the Monterey Jack. The soup will still be flavorful from the enchilada sauce and spices.
Vegetarian version
Simply replace chicken broth with vegetable broth. The black beans already provide plenty of protein.
Spicy kick
Add diced jalapeños or a pinch of cayenne pepper if you like more heat.
Protein boost
Stir in cooked shredded chicken if you want a heartier version inspired by traditional enchilada soups.
Extra creaminess
Add a splash of heavy cream or a spoonful of cream cheese at the end for an ultra-rich texture.
Cooking Time
This soup comes together quickly, making it perfect for weeknights.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Large soup pot – For cooking and simmering the soup evenly.
- Wooden spoon – To stir ingredients without scratching the pot.
- Measuring cups and spoons – For accurate ingredient portions.
- Cutting board – For chopping onion and herbs.
- Sharp knife – Makes prep faster and easier.
- Ladle – For serving the soup neatly into bowls.
How to Make Cheesy Rice and Black Bean Enchilada Soup Recipe?
This soup is simple to prepare and builds flavor step by step. Follow these easy instructions for the best results.
Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
This step creates a flavorful base for the entire soup. Make sure not to brown the garlic, as it can turn bitter. The onion should become soft and slightly sweet.
Add the Rice and Seasonings
Stir in the uncooked rice, cumin, chili powder, and salt. Let the rice toast slightly for about one minute while stirring.
Toasting the rice enhances its flavor and helps it absorb the broth better. The spices will bloom in the warm oil, releasing deeper aromas.
Pour in Liquids and Simmer
Add the enchilada sauce, chicken broth, diced tomatoes, and black beans. Stir everything together well. Bring the mixture to a gentle boil, then reduce heat to low and cover.
Let the soup simmer for about 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking. The soup will naturally thicken as the rice cooks.
Add the Cheese
Once the rice is fully cooked, remove the pot from heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until melted and smooth.
Adding cheese off the heat prevents it from becoming grainy. Stir slowly to achieve a creamy, velvety texture throughout the soup.
Garnish and Serve
Ladle the hot soup into bowls. Top with chopped cilantro and crunchy tortilla strips.
The fresh herbs and crispy topping add contrast to the creamy soup. Serve immediately while it’s warm and cheesy.
Additional Tips for Making this Recipe Better
After making this recipe a few times, I discovered a few tricks that really improve the final result:
- I always grate my cheese fresh because it melts smoother and makes the soup creamier. Pre-shredded cheese sometimes turns grainy.
- I stir the soup frequently while it simmers so the rice doesn’t stick to the bottom.
- I taste and adjust seasoning at the end, especially salt and chili powder. The flavor deepens as it cooks.
- I let the soup rest for about 5 minutes before serving. It thickens slightly and becomes even more comforting.
- I add tortilla strips just before serving so they stay crunchy and don’t get soggy.
How to Serve Cheesy Rice and Black Bean Enchilada Soup Recipe?
This soup is filling on its own, but serving it creatively makes it even better.
Serve it in deep bowls with extra shredded cheese sprinkled on top. Add sliced avocado, sour cream, or fresh lime wedges for brightness. You can also pair it with warm cornbread or soft flour tortillas for dipping.
For a festive presentation, use colorful bowls and garnish generously with cilantro and crispy tortilla strips. It instantly looks restaurant-quality and inviting.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 350–400 kcal
- Protein: 14–18g
- Carbohydrates: 45–50g
- Fat: 12–15g
Values may vary depending on specific brands and ingredient substitutions.
Make Ahead and Storage
This soup stores beautifully and tastes even better the next day.
Refrigerating
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The rice may thicken the soup as it sits.
Freezing
You can freeze the soup in freezer-safe containers for up to 2 months. For best texture, slightly undercook the rice if you plan to freeze it.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen the consistency if it has thickened too much.
Why You’ll Love This Recipe?
This soup is comforting, easy, and full of bold flavors. Here’s why I keep coming back to it:
- Easy to prepare
I can make it in under an hour with simple pantry ingredients. It’s perfect for busy weeknights. - Rich and cheesy flavor
The melted cheddar and Monterey Jack make every bite creamy and satisfying. - Customizable
I can adjust the spice level, add protein, or make it vegetarian easily. - Hearty and filling
The rice and black beans make it a complete meal on its own. - Family-friendly
The flavors are bold but not overwhelming, making it great for both kids and adults.
Cheesy Rice and Black Bean Enchilada Soup Recipe
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- This step creates a flavorful base for the entire soup. Make sure not to brown the garlic, as it can turn bitter. The onion should become soft and slightly sweet.
- Stir in the uncooked rice, cumin, chili powder, and salt. Let the rice toast slightly for about one minute while stirring.
- Toasting the rice enhances its flavor and helps it absorb the broth better. The spices will bloom in the warm oil, releasing deeper aromas.
- Add the enchilada sauce, chicken broth, diced tomatoes, and black beans. Stir everything together well. Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Let the soup simmer for about 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking. The soup will naturally thicken as the rice cooks.
- Once the rice is fully cooked, remove the pot from heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until melted and smooth.
- Adding cheese off the heat prevents it from becoming grainy. Stir slowly to achieve a creamy, velvety texture throughout the soup.
- Ladle the hot soup into bowls. Top with chopped cilantro and crunchy tortilla strips.
- The fresh herbs and crispy topping add contrast to the creamy soup. Serve immediately while it’s warm and cheesy.
Notes
- I always grate my cheese fresh because it melts smoother and makes the soup creamier. Pre-shredded cheese sometimes turns grainy.
- I stir the soup frequently while it simmers so the rice doesn’t stick to the bottom.
- I taste and adjust seasoning at the end, especially salt and chili powder. The flavor deepens as it cooks.
- I let the soup rest for about 5 minutes before serving. It thickens slightly and becomes even more comforting.
- I add tortilla strips just before serving so they stay crunchy and don’t get soggy.