Cheesy Rice and Black Bean Enchilada Soup (Quick & Easy!)

Cheesy Rice and Black Bean Enchilada Soup is like a warm hug in a bowl. If your week has been one of those, this soup shows up like your favorite oversized hoodie: comforting, reliable, and surprisingly satisfying. This hearty wonder is packed with brown rice, black beans, pinto beans, spicy peppers, and melty cheese all simmered in a smoky enchilada-style broth. Whether you’re meal-prepping for the week, feeding picky kids, or just craving something cozy without the hassle, this 30-minute soup is here to make your life easier. Bonus: it’s made with pantry staples, and you can go full stove-top or instant pot depending on your mood. Either way, you’re winning dinner.

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What is Cheesy Rice and Black Bean Enchilada Soup?

At its core, Cheesy Rice and Black Bean Enchilada Soup is a Mexican-inspired, one-pot wonder. Think of it as the lovechild of a loaded enchilada plate and your favorite comforting soup. It’s got all the bold flavors you’d expect from enchiladas—smoky cumin, spicy jalapeño, rich enchilada sauce—but in spoonable, cozy form. Brown rice adds a hearty bite, black and pinto beans bring the protein punch, and cheese? Well, cheese brings the magic. The base is flexible—you can use chicken or veggie broth, make it spicy or mild, and top it however your heart desires. Whether you’re vegetarian, gluten-free (just use a GF enchilada sauce), or somewhere in between, this soup’s ready to fit your vibe.

Reasons to Try Cheesy Rice and Black Bean Enchilada Soup

You’ve got 30 minutes and a can of beans? You’re halfway there. This soup is perfect for:

• Busy weeknights: It’s a quick stovetop or Instant Pot recipe that practically makes itself.
• Feeding a crowd: Hearty enough for second servings, and leftovers only get better.
• Picky eaters: It’s cheesy, warm, and loaded with familiar flavors—no judgment if you skip the jalapeños.
• Budget cooking: Uses ingredients you probably already have—no fancy store runs required.
• Meal prep wins: It reheats beautifully, freezes well, and might just save your sanity midweek.

It’s also ideal for folks trying to cut down on meat without losing flavor (or satisfaction). And hey, if you’ve got a bag of tortilla chips just begging to be dipped, this soup’s got your back.

Ingredients Needed to Make Cheesy Rice and Black Bean Enchilada Soup

• 1¼ cups yellow onions, chopped
• 2 tablespoons oil
• 1 poblano pepper, chopped
• 1 jalapeño, seeds removed and chopped
• 3 cups chicken or vegetable broth
• 2 cups homemade or 1 can enchilada sauce
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• ⅓ cup dry brown rice
• 1¼ cup frozen corn (defrosted)
• 1 tsp each: smoked paprika, garlic powder, ground cumin
• ¼–½ tsp cayenne (optional, for heat)
• 1½ cups shredded cheese (pepper jack or cheddar)
• Optional for serving: chopped cilantro, sour cream, lime wedges, tortilla chips

Instructions to Make Cheesy Rice and Black Bean Enchilada Soup

Making Cheesy Rice and Black Bean Enchilada Soup is surprisingly simple, and with this step by step guide, you’ll breeze through dinner like a pro—even if you’re juggling a toddler on your hip or just trying not to burn the rice (again). Here’s how to do it:

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of oil in a large soup pot (or Instant Pot using the sauté function) over medium-high heat. Once hot, add the chopped yellow onions, poblano pepper, and jalapeño. Sauté everything for 5 to 6 minutes, stirring occasionally, until the onions are soft and translucent and the peppers are tender. This step is crucial—sautéing the veggies builds the savory base of your soup and adds layers of flavor.

Tip: Want to skip the heat? Swap the jalapeño for a bell pepper. You’ll still get that depth without the spice. More on ingredient swaps here.

Step 2: Add the Core Ingredients

Once the vegetables are fragrant, pour in your broth (chicken or vegetable—your call!), followed by the enchilada sauce. Then add the diced tomatoes, black beans, pinto beans, frozen corn, and ⅓ cup of dry brown rice. Sprinkle in the seasonings: smoked paprika, garlic powder, ground cumin, and cayenne if you want a kick.

Stir everything together so the spices and ingredients are well combined. It should already smell amazing.

Bonus Tip: If you’re making homemade enchilada sauce, try our homemade enchilada-style broth trick for an extra flavor boost.

Step 3: Let It Cook (Stovetop or Instant Pot)

Now it’s time to cook, and you’ve got two easy paths forward. Pick what works best for your evening:

Stovetop Version

Bring the soup to a simmer over medium heat. Once it’s bubbling, reduce the heat to low and cover with a lid. Let it cook for about 25–30 minutes, stirring occasionally to prevent sticking. Check the rice around the 25-minute mark—it should be tender but not mushy. If the soup thickens too much, add a splash of broth to loosen it up.

Instant Pot Version

After adding all ingredients, close and lock the lid. Select Manual/Pressure Cook on High and set it for 15 minutes. Once done, let the pressure naturally release for 5 minutes, then do a quick release. Open the lid carefully and give the soup a good stir.

Want more Instant Pot magic? Check out our Instant Pot Beef Barley Soup for another cozy dinner option.

Step 4: Stir in the Cheese

Once your soup is fully cooked, turn off the heat and stir in the shredded cheese—cheddar, pepper jack, or your favorite blend. As you stir, you’ll see the soup transform into a rich, creamy bowl of cheesy goodness. Let it sit for 5 minutes so the cheese melts fully and mingles with the spices.

This step adds that irresistible gooey texture that makes this dish so satisfying. If you’re dairy-free, skip the cheese or try a plant-based shredded cheese instead.

Step 5: Top It Off and Serve

Scoop the soup into bowls and get ready for the fun part—the toppings. Load it up with a sprinkle of fresh cilantro, a dollop of sour cream, a squeeze of lime, and some crunchy tortilla chips on the side. Each topping adds its own little personality to the bowl, so don’t be shy.

If you’re into cozy soup nights (who isn’t?), this soup pairs beautifully with a fresh side like our Easy Cabbage and Carrot Salad or something heartier like Turkey Lentil Soup.

What to Serve with Cheesy Rice and Black Bean Enchilada Soup

Honestly, this soup is a meal on its own. But if you’re the type who likes a little extra, here’s what pairs perfectly:

• Tortilla chips for dipping (mandatory in our house)
• A fresh side salad with avocado and lime dressing
• Warm cornbread or cheesy quesadillas
• A side of roasted veggies or sautéed greens if you’re feeling virtuous
• Or, serve it alongside a cozy soup buddy like Turkey and Wild Rice Soup or Curried Sweet Potato Soup for a soup night lineup

Key Tips for Making Cheesy Rice and Black Bean Enchilada Soup

• Use pre-cooked or minute rice if you’re in a rush—just shorten the cook time.
• Add more broth if the soup thickens too much—it’s totally normal as the rice absorbs liquid.
• Want a meatier option? Stir in shredded rotisserie chicken after cooking.
• For creamier texture, blend 1 cup of the soup and stir it back in.
• Spice level is totally adjustable—start mild and let folks add heat with cayenne or hot sauce.

Storage and Reheating Tips for Cheesy Rice and Black Bean Enchilada Soup

This soup keeps like a dream:

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Leave out the cheese if freezing and stir it in when reheating.
• Reheat: Gently warm on the stovetop or microwave, adding a splash of broth or water to thin if needed.

Perfect for make-ahead lunches or nights when cooking feels like a chore.

FAQs

Can I make this vegetarian or vegan?
Absolutely! Use veggie broth and vegan cheese or nutritional yeast.

Can I use white rice?
You can, but it’ll cook faster. Adjust your cook time and check early.

What can I sub for enchilada sauce?
Try salsa + tomato sauce with a bit of chili powder and cumin in a pinch.

Does this work in a slow cooker?
Yes! Add all ingredients except cheese and cook on low for 6–8 hours. Stir in cheese just before serving.

Final Thoughts

Cheesy Rice and Black Bean Enchilada Soup is the kind of meal that checks all the boxes: fast, cozy, and pantry-friendly. It’s perfect for chilly nights, meal prep, or just when you’re craving something cheesy and satisfying without breaking a sweat. Whether you’re cooking for one, a crew, or just yourself with leftovers on the brain—this soup’s got your back. Looking for more cozy bowl meals? Check out our Slow Cooker Chicken Tortilla Soup or Hearty Vegan Lentil Soup next.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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