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Black Bean and Spinach Enchilada Soup

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 2 Tbsp olive oil
  
• 1 onion, diced
  
• 4 cloves garlic, minced
  
• 2 cans black beans, drained and rinsed
  
• 8 cups roughly chopped fresh spinach
  
• 2 (8-ounce) packages full-fat cream cheese
  
• 1 quart vegetable broth
  
• 1 Tbsp ground cumin
  
• 1 tsp smoked paprika
  
• 16 ounces shredded Cheddar cheese
  
• 1 cup enchilada sauce, for serving
  
• Tortilla chips, for serving
  






Instructions



1. In a large pot, heat the olive oil over medium heat. Cook the onion and garlic for 5 minutes. Add the black beans and cook for 1 minute. Stir in the spinach, and cook until just wilted.
   
   
2. Push the vegetables to the sides of the pot and place the cream cheese in the center. When the cream cheese has melted completely, after about 5 minutes, stir in the vegetable broth, cumin, and paprika. Bring the liquid to a simmer, then add the Cheddar cheese and stir until it is completely melted.
   
   
3. To serve, ladle the soup into individual bowls and drizzle the top with a few tablespoons of the enchilada sauce. Garnish with chips.
   (Chill, cover, and store leftovers in the refrigerator for up to 3 days.)
   
   Serves 4