Cozy Enchilada Soup with Beans & Rice – A One-Pot Wonder
I’m always looking for easy, comforting meals that I can make with pantry staples - and this Enchilada Soup with Beans and Rice checks all the boxes. It’s warm, flavorful, budget-friendly, and comes together in just one pot, which I love because less cleanup = more time to relax.
This is one of those recipes I make when I want to feel nourished but not overwhelmed. In the colder months, I crave meals that feel like a big, cozy hug and this one totally delivers. It’s hearty from the rice and beans, full of veggies, and layered with smoky spice from the enchilada sauce and seasonings.
As someone who cooks most meals at home and pays attention to how food makes me feel, I appreciate meals like this that are simple, filling, and packed with nutrients—without having to spend hours in the kitchen.
Why You’ll Love This Enchilada Soup
✔️ One pot = minimal cleanup
✔️ Pantry staple ingredients
✔️ Vibrant flavor, perfect spice
✔️ Naturally vegetarian and easily vegan
✔️ Totally customizable with toppings!
This is the kind of meal that works whether you’re feeling under the weather, looking to meal prep, or just want a big bowl of something warm and satisfying.
Enchilada Soup with Beans & Rice
Ingredients (Serves 4–6):
1 medium onion, diced
1 bell pepper, chopped
1 jalapeño, finely diced (remove seeds for less heat)
2 tsp avocado oil (or your preferred healthy oil)
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
4 cups vegetable broth
10 oz enchilada sauce (mild or spicy – your choice!)
1 cup frozen corn
1 can diced tomatoes (15 oz)
1 can black beans (15 oz) – drained and rinsed
1 can pinto beans (15 oz) – drained and rinsed
⅓ cup uncooked white rice
Salt & pepper, to taste
Extra cumin or chili powder, if desired
Optional Toppings:
Sliced or cubed avocado
Fresh cilantro
Fresh grated cheddar
Pico de gallo or fresh salsa
Organic tortilla chips
Extra jalapeño slices for spice lovers
How to Make It:
1️⃣ Sauté the base: In a large pot, heat avocado oil over medium heat. Add the onion, bell pepper, and jalapeño, and sauté for 4–5 minutes until softened and fragrant.
2️⃣ Season: Stir in the cumin, chili powder, and garlic powder, letting the spices toast slightly to bring out their flavor.
3️⃣ Simmer: Add the vegetable broth, enchilada sauce, corn, diced tomatoes, black beans, pinto beans, and rice. Bring everything to a gentle boil.
4️⃣ Cook: Reduce heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until the rice is cooked and the soup has thickened slightly.
5️⃣ Taste & adjust: Season with salt, pepper, or a pinch more chili powder if needed.
6️⃣ Serve hot with all your favorite toppings!
How I Personalize It
I almost always top mine with creamy avocado, fresh cilantro, and a little crunch from tortilla chips. If I have time, I’ll even make a quick batch of pico de gallo, but honestly, a spoonful of jarred salsa works just fine too.
Sometimes I double the batch and keep half in the fridge for quick lunches. And if we’re being real, this soup is even better the next day. I love warming up a bowl, curling up under a blanket, and letting that smoky flavor work its magic.
Why This Recipe Means Something to Me
Meals like this remind me that cooking doesn’t have to be complicated to be deeply nourishing. I’ve spent a lot of time paying attention to what helps me feel my best - mentally and physically - and this kind of recipe hits that sweet spot:
✨ Easy
✨ Affordable
✨ Full of flavor
✨ Feels like comfort food
It’s the kind of meal I come back to again and again when I want something familiar, warming, and satisfying. I keep the ingredients on hand because I know it’ll come together in no time, especially on days when I need dinner to be the least complicated thing in my life.
Let’s Chat!
If you make this Enchilada Soup, I’d love to hear how you topped yours! Did you go for creamy avocado, extra heat, or crunchy chips on top? Drop a comment below or tag me on Instagram so I can see your delicious bowl.
Here’s to finding comfort in simple things - one bowl at a time.
