I didn’t think I’d be interested in enchilada soup of any kind when my mom made it for dinner a few nights ago. Her version was made with chicken, so I couldn’t have eaten it even if I wanted to. But when I walked through the door after getting home from the gym, my stomach growling like a ticked-off grizzly bear, all I could smell was the intoxicating scent of that soup, and I wanted it.
Of course, like I said, I couldn’t eat any because of the chicken. But I instantly decided I would make my own meatless version instead: Double Bean Enchilada Soup. I’m so glad I did too, because that wonderful aroma of the soup my mother mad would have haunted me forever if I never got to try it.
My soup is just slightly tweaked with two kinds of hearty beans taking on the role of protein in place of chicken. I also added some green chiles, which bring serious heat to the table. Make sure you have a big ol’ glass of water at the ready. The heat might slow you down, but the delicious, warm flavors will keep you pressing on, inhaling spoonful after spoonful in a state of soup-induced euphoria.
I can’t even explain how good this soup is, especially because one big fat cupful is less than 130 calories. Seriously? Yes, seriously. I wouldn’t believe it either if I hadn’t made it. This soup is so hearty and thick from the cornmeal, singing with saucy Mexican flavors, and it’s even got some creamy American cheese. Can all that goodness come with a teeny-tiny calorie count? Yes, sir!
This is officially my favorite low-cal soup ever. Why? Because it doesn’t taste like a really good low-cal soup; it just tastes like a really good soup period. I also adore how quick and easy it is; no day-long simmering required. Make it in under 30 minutes with just a few ingredients.
A Few Tips Before You Get Cooking:
- Need your meat fix? Trade the beans for 2 cups shredded chicken.
- All black beans or all kidney beans is fine if you only have one kind on hand.
- Tailor this to meet your diet needs: use all vegetable stock if you’re a vegetarian instead of the combination I used.
- Garnish with fresh cilantro if you like. I hate the stuff, but some people love it.
- Red onion instead of yellow will kick this up even more.
- You can skip the green chiles and use a can of Ro-tel instead, which will give you the heat plus diced tomatoes.
Double Bean Enchilada Soup
Adapted from Eat More of What You Love
- ½ cup diced onion
- 1 tsp. minced garlic
- 2 cups chicken stock
- 1 cup vegetable stock (or use all vegetable stock if vegetarian)
- ¾ cup enchilada sauce
- ¼ cup + 2 tbsp. cornmeal
- 1 tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt
- 3 tbsp. diced green chiles, drained & rinsed
- ¾ cup black beans, drained & rinsed
- ½ cup kidney beans, drained & rinsed
- 4 slices 2% milk American cheese singles
- Optional garnish: diced tomatoes, lettuce, crushed tortilla chips, sour cream
- Add about ¼ cup of chicken stock to a large pot over medium heat. Add onions and garlic and sauté until translucent and fragrant, about 3 minutes.
- Stir in both stocks, 1 cup water, and the enchilada sauce and bring to a low boil. Meanwhile, whisk together the cornmeal with ¾ cup water in a small bowl. Once soup is boiling, whisk in cornmeal mixture, chili powder, cumin, and salt. Let simmer until thickened, about 5 minutes.
- Stir in green chiles and beans. Let cook for another two minutes then stir in cheese until completely melted. Remove from heat and serve immediately.