Black Bean Enchilada Soup

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Baby it’s (STILL) Cold Outside!  This picture is what made me want to make up this soup.   I wanted enchiladas, but I didn’t want to make them!  Hence, Black Bean Enchilada Soup!

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Here’s all my stuff, ready to go.

In a large soup pot, over medium high heat, warm olive oil and add onions; cook for 3-5 minutes or until tender and soft. Add garlic and cook for 1-2 minutes longer. All good soups start this way, right?

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Add bell pepper, jalapeño, roasted Poblano, hatch chilies and cilantro. Saute for about 5 minutes.

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Add spices and stir to blend. Add corn, tomatoes, beans and enchilada sauce. Cook over very low heat for about 30 minutes.

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Meanwhile, heat about 1″ of oil in a sauté pan. When shimmering and hot, fry tortilla chips until crisp. Place on paper towels to drain and lightly salt. Sometimes, like in the photo, I fry them whole and then cut them up with my scissors into strips on top of the soup or ladle the soup over a whole tortilla.

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Serve soup with tortilla chips, shredded cheese, avocado and sour cream if desired.

I don’t have a pretty picture of the soup in a bowl with lovely toppings because I ate it before I took a picture.  SO sorry!  So I give you this…it tastes just like, Enchiladas, I promise.  Stay warm.

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Black Bean Enchilada Soup

Serves about 10

 

2 tablespoons olive oil

1 sweet onion, chopped

3 garlic cloves, minced

1 yellow or red bell pepper, chopped

1 jalapeño pepper, seeded and diced

1 Poblano chile, roasted and peeled, diced

4 ounces green or hatch chilies, diced

1 large handful chopped cilantro

1/4 cup Chimayo Spice Mix (or you can use your favorite Southwestern or Mexican spices such as cumin, oregano and chili powder)

2 cups corn (I used right off the cob here, just because I had it, frozen is fine)

1-28 ounce can tomatoes, diced ( I love the fire roasted ones

1-16 ounce can black beans

1-10 ounce can enchilada sauce

8 flour or corn tortillas, cut into ribbons, or not!

vegetable or canola oil

sour cream, grated cheese and avocado slices for topping, if desired

 

In a large soup pot, over medium high heat, warm olive oil and add onions; cook for 3-5 minutes or until tender and soft. Add garlic and cook for 1-2 minutes longer. Add bell pepper, jalapeño, roasted Poblano, hatch chilies and cilantro. Saute for about 5 minutes. Add spices and stir to blend. Add corn, tomatoes, beans and enchilada sauce. Cook over very low heat for about 30 minutes.

 

Meanwhile, heat about 1″ of oil in a sauté pan. When shimmering and hot, fry tortilla chips until crisp. Place on paper towels to drain and lightly salt. Sometimes, like in the photo, I fry them whole and then cut them up with my scissors into strips on top of the soup or ladle the soup over a whole tortilla.

 

Serve soup with tortilla chips, shredded cheese, avocado and sour cream if desired.