Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie or cooked chicken breasts/thighs)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can enchilada sauce (red or green, as preferred)
- 4 cups chicken broth (low sodium)
- 1 cup frozen or canned corn kernels, drained
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
For Toppings (Optional):
- Diced avocado
- Shredded cheddar cheese or crumbled queso fresco
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Tortilla chips or strips
- Lime wedges
Instructions
- Prepare the Base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the garlic and sauté for an additional 1 minute until fragrant. - Build the Soup:
Add the shredded chicken to the pot, stirring briefly. Pour in the diced tomatoes (with their juices), enchilada sauce, and chicken broth. Mix well. - Season:
Stir in chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), and a pinch of salt and black pepper. Bring the mixture to a gentle boil over medium-high heat. - Simmer:
Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld together. - Add Beans and Corn:
Stir in the black beans and corn. Simmer for an additional 5 minutes to heat through. - Adjust and Serve:
Taste the soup and adjust the seasonings as needed. Serve hot in bowls, topped with your preferred garnishes such as shredded cheese, diced avocado, and a squeeze of lime juice. Pair with tortilla chips on the side for dipping.
Notes
- Consistency: For a thicker soup, blend a portion of the soup using an immersion blender or remove a cup, blend, and return it to the pot. Alternatively, mix in a tablespoon of masa harina or cornstarch slurry.
- Customization: Make it vegetarian by substituting the chicken with cooked chickpeas or lentils and using vegetable broth.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Spice Level: Adjust the cayenne and chili powder to suit your heat preference.