Let Me Tell You About This Soup, Friend…

Alright, gather round. So, I stumbled into making this Cheesy Rice and Black Bean Enchilada Soup after one truly exhausting Thursday when my actual ambition was just to eat popcorn for dinner. But then I remembered some leftover rice and a can of black beans hiding behind my ever-judgmental can of pumpkin. A little improv, a little cheese, and kaboom—it was suppertime happiness. My partner said it tasted like a warm hug from a Tex Mex grandma (we don’t actually have one, but we can dream). Pro tip: don’t try grating cheese when you’re in a rush, unless you want cheese shrapnel all over the floor. Just saying.

Why You’ll Legit Love This (No, Really)

I pretty much make this whenever I need something comforting but don’t want to babysit a skillet for an hour. My kids will eat it without side-eyeing me, which is a win. Sometimes if I can’t find the enchilada sauce buried in the back of the fridge (how does it always disappear?), I improvise with salsa. My brother tried it and now texts for the recipe—mostly so he can tell people he “cooks.” You’ll love it, especially during chilly nights or on days when you just can’t be fussed. (Also, fewer dishes. That alone is worth it, am I right?)

Alright, Here’s What Goes In

1 tablespoon olive oil (sometimes I just toss a knob of butter in, shhh)
1 small onion, diced (though if I’m lazy, I use frozen diced—sorry, Mom)
2 garlic cloves, minced (garlic paste will do in a pinch)
1 can (15 oz/425g) black beans, drained and rinsed (any brand, really; my grandma swore by Goya but I’m honestly not fussy)
1 cup cooked rice (leftover rice is perfect; or those instant rice pouches work great too when you’re running on fumes)
1 can (15 oz/425g) crushed tomatoes or tomato passata (sometimes I use diced—chunkier texture, but still tasty)
2 cups vegetable or chicken broth (I use bouillon cubes in a pinch—no shame!)
1 can (10 oz/285g) red enchilada sauce (or sub in salsa, see above for my tragic fridge story)
1-2 teaspoons chili powder (Paprika if you’re a spice wimp; no judgement, promise)
1 teaspoon cumin
1/2 teaspoon smoked paprika (not essential but does jazz it up a bit)
1/2 teaspoon dried oregano
1-2 cups shredded cheddar, Monterey Jack, or whatever’s melting in your cheese drawer (sometimes I just throw in a cream cheese wedge instead, oops)
Salt and black pepper to taste, obviously
Optional extras: half a bell pepper, a corn cob’s worth of kernels, pretty much anything you need to use up

How I Put This Together (With a Few Side Quests)

Heat your oil in a biggish pot—medium heat is best. Toss in your onion. Stir until it’s looking soft and a little golden (maybe 4-5 min). I sometimes forget about it and it gets brown—still totally fine. Add the garlic and, if you’re using one, bell pepper. Stir for a minute or so until the kitchen smells like dinner.
Dump in the enchilada sauce, tomatoes, black beans, broth, chili powder, cumin, smoked paprika, oregano. Give it a good stir. Bring it up to the gentlest boil you can manage (my stove’s “medium” is basically a wildfire, so keep an eye out).
Lower to a simmer for 10–12 minutes; honestly, you can leave it a bit longer if you get distracted by TikTok, still comes out fine. This is where I usually sneak a taste—don’t be shy with the salt.
Mosey back over and stir in the cooked rice. Let it simmer another 3–4 min, just to get cozy. Now, turn off the heat and dump in your shredded cheese. Stir until it’s melted and looks glossy (sometimes it’s a little stringy, but you know, rustic charm). If you’re a cheese fiend, add more on top. No shame.
Season to taste. Want it creamy? Stir in a glug of cream or a spoonful of sour cream. It’s your soup, make it sing.

Stuff I Wish I’d Known

If you add rice too early, it can get mushy. But actually, if you like it thick, that’s… actually quite nice.
I used to think everything had to be sautéed first, but I’ve just dumped it all in and simmered—on lazy days, totally works.
Don’t use pre-grated bagged cheese unless you love mysterious powdery bits in your soup (not recommended—though sometimes I still do it when desperate).

My Experiments and (Sometimes Silly) Variations

Once, I tossed in some roasted sweet potato for a Tex Mex spin—huge yes.
Tried replacing rice with quinoa. Meh. Not my favorite—texture was off, but maybe you’ll like it?
Bacon bits on top? Okay, now we’re talking. Or try a little avocado if you’re feeling fancy.
I once went all in on green enchilada sauce instead of red. It was…strange. I think the cheese tried to run away.

If You Don’t Have All the Gadgets…

All you really need is a decent pot (I use an old Dutch oven, battle scars and all), and a wooden spoon. No Dutch oven? That’s fine, just go with your largest saucepan or wok if you have to—just be gentle with the heat. I once used a weird clay pot from a flea market and, well, dinner got creative. So, almost anything’s fair game. (But don’t microwave this whole thing. It won’t work. I learned the hard way.)

Cheesy Rice and Black Bean Enchilada Soup

How to Store Leftovers (but Good Luck with That)

It keeps really well in an airtight container in the fridge for up to 3 days, probably longer but I don’t trust leftovers after that (call me cautious or just forgetful). Honestly, in my house it never lasts more than a day; my teen ate half straight from the pot. Reheats beautifully on the stove or even the microwave (add a splash of water if it’s too thick). I think it even tastes better the next day, but that’s just me.

Serving Time—Let’s Get Creative

I always pile on some tortilla chips for crunch. My family likes it with a big squeeze of lime, a smattering of fresh cilantro, and, if I’m not paying attention, someone always sneaks in sour cream or Greek yogurt on top. It’s also totally fine eaten straight out of a mug—Netflix in one hand, soup in the other (not that I recommend soup-couch combos for formal guests, but hey).

Learn From My Blunders (Seriously!)

Let cheese melt off the heat. I once dumped it in while still boiling, and the whole thing turned gluey. Not my finest hour.
Rushing the simmer makes the flavors flat. Let it hang out even if you’re impatient—it’s worth it for the taste.
Forgot to rinse the beans once. Ended up with a weird gray soup. Not pretty, but still edible if you ignore the look. Lesson: rinse the beans.

Real Questions from Real Soup Lovers (or just my cousin)

Q: Can I freeze this soup?
A: Yup! Though rice can get a bit mushy—if you care. I don’t, so into the freezer it goes. Just thaw gently and stir well, maybe toss in more cheese?

Q: Got a crockpot version?
A: Oh for sure. Dump everything but the cheese and cooked rice in, 4-6 hours on low. Stir cheese and rice in at the end; done.

Q: Do I need enchilada sauce? What if I can’t find any?
A: I’ve totally subbed in salsa, or even taco sauce. As long as it’s saucy & a bit tangy, it’ll work out. Maybe not technically authentic, but who cares?

Q: Is this spicy?
A: Only if you want it—just leave out some chili powder if you’re spice-sensitive. Or add in jalapeños if you’re feeling bold (I do sometimes, then regret it and add more cheese. It’s a vicious circle).

Q: Where do you get good enchilada sauce?
A: I usually buy Old El Paso or the Trader Joe’s one when I remember, but you can totally make your own if you’re feeling ambitious—try Budget Bytes for a quick homemade recipe!

Q: What side dishes go with this?
A: Apart from tortilla chips? Cornbread’s awesome (I grab a box mix like Jiffy when I’m in a hurry). Or check Serious Eats for a zippy slaw. But honestly, this soup’s a meal all by itself.

And one last thing, I honestly don’t know why the can opener always goes missing right when I need it. If you know the answer, please send help (or at least an extra can opener).

Cheesy Rice and Black Bean Enchilada Soup