In a large pot over medium heat, add a drizzle of oil and sauté the diced onion for about 3–5 minutes until translucent and slightly browned.

Once the onion is ready, stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Lower the heat and carefully add the vegetable broth, enchilada sauce, black beans, and diced tomatoes into the pot. Stir in the masa harina, chili powder, cumin, salt, and lime juice.

Using a whisk, mix the ingredients thoroughly until the masa harina is fully dissolved, creating a smooth consistency.

Increase the heat to medium-high and bring the mixture to a gentle boil while continuing to stir occasionally.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 10-15 minutes, stirring occasionally.

Taste your Black Bean Enchilada Soup and adjust the seasoning as needed.

Remove it from heat. Ladle the soup into bowls and top with your favorite garnishes.