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- 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 bell pepper (choose red or green), diced - 1 jalapeño pepper, seeded and finely minced I start with olive oil as my base. It adds a rich, smooth flavor. Sautéing the onion brings out its sweetness. After five minutes, I add garlic, bell pepper, and jalapeño. This mix smells amazing and sets the stage for the soup. - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) pinto beans, thoroughly rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies (include juices) - 4 cups vegetable broth Beans are the heart of this soup. Black beans and pinto beans give it texture and protein. The diced tomatoes add a nice tang. Vegetable broth ties everything together and adds depth to the flavor. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste Spices make this soup special. Chili powder gives heat, while cumin adds warmth. Smoked paprika brings a hint of smokiness. I always taste it and adjust salt and pepper to make it just right. - 1 cup corn (can be fresh, frozen, or canned) - Juice of 1 lime - Fresh cilantro, roughly chopped (for garnish) - Slices of ripe avocado (for garnish) - Shredded cheese (optional, for serving) Garnishes make the soup pop. Corn adds sweetness and color. Lime juice brightens the flavor. I love adding fresh cilantro and creamy avocado on top. A sprinkle of cheese gives a nice finish, too. Start by warming one tablespoon of olive oil in a large soup pot over medium heat. Toss in one finely diced onion. Cook the onion for about five minutes. You want it to become soft and clear. This step builds a great base for your soup. Next, add three minced garlic cloves, one diced bell pepper, and a finely minced jalapeño pepper. Stir the mix for three to four minutes. The smell will be amazing as the peppers soften and the garlic cooks. This is where the flavor really begins! Now, it’s time to combine the main ingredients. Add one can each of black beans and pinto beans. Make sure to rinse and drain them well. Add one can of diced tomatoes with green chilies, including all the juices. Pour in four cups of vegetable broth for a rich flavor. Then, sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, one teaspoon of smoked paprika, and a good amount of sea salt and black pepper. Stir everything well and bring the soup to a gentle simmer. Let the soup simmer for about 20 minutes. Stir occasionally to keep things moving. This simmering time helps all the flavors mix together. You’ll notice how the soup thickens and becomes even more fragrant. After 20 minutes, stir in one cup of corn, whether fresh, frozen, or canned. Squeeze in the juice of one lime for a burst of freshness. Cook for an additional five minutes to heat everything through. The corn adds a nice sweetness and texture to the dish. Now, taste your soup. Adjust the seasoning as needed. You might want to add more salt, pepper, or lime juice. This step allows you to make the soup just right for your taste buds. Ladle the hot soup into bowls. For a beautiful finish, top with fresh cilantro, creamy avocado slices, and shredded cheese if you like. For a nice touch, serve the soup in deep bowls. A drizzle of olive oil and a sprinkle of cilantro make it look even nicer. Enjoy it with crunchy tortilla chips on the side for an extra treat! To boost the taste of your Cozy Enchilada Bean Soup, try these simple tips: - Add fresh herbs: Use fresh cilantro or parsley for a bright touch. - Use homemade broth: If you can, make your own vegetable broth for deeper flavor. - Squeeze lime: Adding lime juice at the end brightens the soup and lifts the flavors. - Try different beans: Mix in kidney beans or chickpeas for varied texture and taste. Avoid these common slip-ups to make sure your soup shines: - Skip rinsing beans: Rinse canned beans to remove excess sodium and improve taste. - Don’t overcook the peppers: If peppers are too soft, they lose their crunch and flavor. - Neglect seasoning: Always taste and adjust seasoning as you cook for the best results. - Skip the simmering time: Letting the soup simmer allows flavors to meld, making it tastier. For a well-rounded meal, consider these serving ideas: - Pair with tortilla chips: Serve crunchy chips on the side for a satisfying crunch. - Add a salad: A fresh salad can balance the warmth of the soup. - Include rice or quinoa: Serve soup over cooked rice or quinoa for added substance. - Offer toppings: Provide options like sour cream or hot sauce for guests to customize their bowls. {{image_4}} This soup can easily fit into a vegetarian or vegan diet. All the ingredients in this recipe are plant-based. You can enjoy the beans, veggies, and spices without any meat. If you want to add extra protein, consider using lentils or chickpeas. Both work well and add great flavor. If you like spice, add more jalapeño or use a hotter chili. For milder soup, leave out the jalapeño or use less chili powder. Remember to taste as you go. You can always add more heat, but you can’t take it away once it’s in! You can swap out some ingredients based on what you have. If you don’t have black beans, use kidney beans or navy beans. Canned tomatoes can be replaced with fresh tomatoes if needed. For the broth, any vegetable or chicken broth works fine. Adjusting these can give your soup a unique twist while keeping it cozy. After enjoying your Cozy Enchilada Bean Soup, let it cool down. Once cooled, transfer it to an airtight container. Store it in the fridge for up to four days. This soup tastes even better the next day as the flavors blend together. Make sure to stir it well before serving again. To freeze the soup, first cool it completely. Pour the soup into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight or use the microwave for a quick thaw. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent sticking. You can also use the microwave. Put the soup in a microwave-safe bowl and heat in 30-second bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your cozy meal again! Yes, you can add meat to the Cozy Enchilada Bean Soup. Chicken or ground beef work well. Just cook the meat first before adding it to the soup. This step makes sure the meat is safe to eat and adds flavor to the dish. If you don’t have vegetable broth, you can use chicken broth instead. It will still keep the soup tasty. You can also use water, but the flavor won’t be as rich. To boost the taste, add a bit more seasoning when using water. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Let it cool down before putting it in the fridge to keep it fresh longer. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic on the stove. Then, add all the ingredients to the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method will let the flavors blend nicely. This blog post explored how to make delicious Cozy Enchilada Bean Soup. We covered key ingredients, step-by-step instructions, and tips to enhance flavor. I shared variations and storage info to fit different needs. Making soup can be fun and rewarding. You can create it your way. Use this guide to make something warm and tasty. Enjoy your cooking adventure!

Cozy Enchilada Bean Soup

Warm up your day with this delicious Cozy Enchilada Bean Soup packed with flavor and nutrition! This easy recipe features a blend of black and pinto beans, fresh veggies, and spices simmered to perfection. Ready in just 35 minutes, it’s a perfect comforting dish for any occasion. Discover the step-by-step guide and whip up a bowl of goodness tonight! Click through to explore the full recipe and bring this tasty treat to your table!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 bell pepper (choose red or green), diced

1 jalapeño pepper, seeded and finely minced

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (15 oz) pinto beans, thoroughly rinsed and drained

1 can (15 oz) diced tomatoes with green chilies (include juices)

4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper, to taste

1 cup corn (can be fresh, frozen, or canned)

Juice of 1 lime

Fresh cilantro, roughly chopped (for garnish)

Slices of ripe avocado (for garnish)

Shredded cheese (optional, for serving)

Instructions
 

Prepare the Base: In a large soup pot, warm the olive oil over medium heat. Add the finely diced onion and sauté for approximately 5 minutes until the onion becomes translucent and fragrant.

    Add Aromatics: Incorporate the minced garlic, diced bell pepper, and jalapeño into the pot. Cook for an additional 3-4 minutes, stirring often, until the peppers soften and the mixture is aromatic.

      Combine Ingredients: Add the black beans, pinto beans, diced tomatoes (with their juices), and vegetable broth to the pot. Sprinkle in the chili powder, cumin, smoked paprika, and a generous amount of sea salt and freshly cracked black pepper. Stir well and bring the soup to a gentle simmer.

        Simmer and Meld Flavors: Allow the soup to cook for about 20 minutes, stirring occasionally. This simmering period enables the flavors to meld beautifully together.

          Incorporate Corn and Lime: After 20 minutes, stir in the corn along with the freshly squeezed lime juice. Continue to cook for an additional 5 minutes until everything is heated thoroughly.

            Final Seasoning: Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or lime juice to your preference.

              Serve and Garnish: Ladle the hot soup into bowls and garnish generously with fresh cilantro, creamy avocado slices, and shredded cheese if desired.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6-8

                  - Presentation Tip: For an elevated look, serve the soup in deep bowls and top with a sprinkle of extra cilantro and a drizzle of olive oil. Enjoy with crisp tortilla chips on the side for an added crunch!