Description
A warm and comforting soup inspired by chicken enchiladas, with shredded chicken, black beans, corn, and a rich, spicy tomato broth.
Ingredients
Scale
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- 1/2 cup enchilada sauce
- Salt and pepper to taste
- For Garnish:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Tortilla chips
- Sour cream
- Diced avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, jalapeño, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth and fire-roasted tomatoes. Bring to a simmer.
- Stir in black beans, corn, shredded chicken, and enchilada sauce. Simmer for 15-20 minutes to blend flavors.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheese, cilantro, tortilla chips, sour cream, and avocado.
Notes
For a creamier soup, stir in 1/2 cup heavy cream or cream cheese during the last 5 minutes of cooking. For a spicier version, keep the seeds in the jalapeño or add a pinch of cayenne pepper.
Nutrition
- Calories: 345 kcal
- Sugar: 6 g
- Fat: 14 g
- Carbohydrates: 35 g
- Protein: 22 g