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Creamy Marry Me Lentils Recipe
Ben Carraoli

Cheesy Rice and Black Bean Enchilada Soup Recipe

I recently made this Cheesy Rice and Black Bean Enchilada Soup on a cozy evening when I wanted something hearty but easy. I was honestly surprised at how creamy, comforting, and flavorful it turned out.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 2 cups cooked black beans drained and rinsed
  • 1 can 10 oz red enchilada sauce
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 teaspoon chili powder
  • ½ teaspoon salt adjust to taste
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro optional
  • Tortilla strips for garnish

Method
 

  1. 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.
  2. 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.
  3. Stir in the uncooked rice, cumin, chili powder, and salt. Let the rice toast slightly for about one minute while stirring.
  4. Toasting the rice enhances its flavor and helps it absorb the broth better. The spices will bloom in the warm oil, releasing deeper aromas.
  5. 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.
  6. 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.
  7. 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.
  8. Adding cheese off the heat prevents it from becoming grainy. Stir slowly to achieve a creamy, velvety texture throughout the soup.
  9. Ladle the hot soup into bowls. Top with chopped cilantro and crunchy tortilla strips.
  10. 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.