Easy Black Bean Enchilada Soup

This quick and economical black bean enchilada soup is hearty, spicy, and delicious. It's vegan, low-fat, gluten-free, and perfect for a busy weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large soup pot on medium heat. Add the onion flakes and all the spices. Stir and cook for 2-3 minutes.

Step 2

Once the spices are toasted & the onions are golden brown, slowly pour in the broth and stir, scraping up the spice bits from the bottom.

Step 3

Add the remaining soup ingredients to the pot and stir to combine. Continue to cook on medium for 15 minutes.

Step 4

Once ready, turn the heat to low to keep warm as you serve. Ladle into individual bowls.

Step 5

Top with crushed tortilla chips, a squeeze of lime juice, & other toppings.