Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (14 oz) can diced tomatoes (with green chiles, optional)
1 (10 oz) can enchilada sauce (red or green)
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie is perfect)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup heavy cream (or half-and-half)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1/4 cup sour cream
Juice of 1 lime
Fresh cilantro (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion and jalapeño for about 5 minutes until softened.
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Add garlic, cumin, chili powder, paprika, and oregano. Stir for 1 minute until fragrant.
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Stir in diced tomatoes, enchilada sauce, and chicken broth. Bring to a simmer.
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Add shredded chicken, black beans, and corn. Simmer for 10–15 minutes.
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Lower the heat. Stir in the cream, shredded cheese, and sour cream until fully combined.
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Add lime juice, then taste and adjust seasoning with salt and pepper.
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Serve hot with tortilla strips, avocado, shredded cheese, cilantro, or any favorite toppings.
Notes
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Don’t boil the soup after adding dairy—simmer gently for a smooth texture.
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Use freshly shredded cheese for better melting.
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Add rice, quinoa, or extra veggies to bulk it up.
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For extra heat, include chipotle peppers or a splash of hot sauce.
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Great for meal prep: freeze before adding dairy and add cream when reheating.
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Serve with crunchy tortilla strips for the perfect contrast.
- Prep Time: 15 minutes
- Cook Time: 30minutes