Easy Black Bean Enchilada Soup
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Last night I wanted some comfort food. Something warm and happy to fill the soul and the tummy.
Soup, that kind of night called for soup. And, biscuits.
We had pinned a recipe for Chicken Enchilada Soup a week or so ago. And, well, you know that I always want Mexican food. So, that’s what I decided to make. Oops, only I didn’t realize it was for the slow cooker.
I decided to give it a go anyway; I won’t add the chicken, and the rest seemed pretty straightforward so I went for it.
It was really good! Full of flavor. Quick and easy to make. A total keeper. I decided to share my changes with you.
But, I’m getting a little ahead of myself. I made my favorite homemade Easy Enchilada Sauce, find the recipe here. I let the enchilada sauce cook while I mixed the rest of the soup ingredients together.
I love that it has a nice amount of veggies in it. Use those pre-shredded carrots from the produce section to make this easy to throw together. I love these carrots; I throw them in lots of dishes (soups to salads to tacos, and just about everything else) to give use more veggies in our diet.
Chopped red peppers would also be great in this Easy Black Bean Enchilada Soup I just didn’t feel like chopping anything last night.
Basically, this soup is just a bit of opening cans, measuring a couple ingredients, and a bit of stirring. Easy and quick. You can bet that we’ll have this recipe again and again.
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Easy Black Bean Enchilada Soup Recipe
Easy Enchilada Soup
- sour cream
- chopped cilantro
- tortilla strips
- shredded cheese
- Add all the ingredients to a large pot stir to combine. Bring the soup to a boil, and turn heat down to simmer for 10 minutes. Serve hot with your choice of garnishes.
Adapted from Like Mother Like Daughter