Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approximately 1 cup / 150g)
  • 1 jalapeño pepper, seeded and minced (optional, for added heat)
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/4 teaspoon (1.25 ml) smoked paprika
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (10 ounce / 283g) can enchilada sauce (mild, medium, or hot, depending on preference)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn kernels
  • 2 cups (approximately 300g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup (120 ml) heavy cream (or sour cream, for a tangier flavour)
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese or Monterey Jack cheese
  • Crumbled tortilla chips
  • Diced avocado
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté until softened, about 5-7 minutes.
  2. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, until fragrant.
  3. Pour in chicken broth, diced tomatoes (undrained), and enchilada sauce. Bring to a simmer.
  4. Add black beans, corn, and shredded chicken. Simmer for 15 minutes, allowing the flavours to meld.
  5. Stir in heavy cream (or sour cream). Season with salt and pepper to taste.
  6. Ladle soup into bowls and top with your favourite toppings, such as shredded cheese, tortilla chips, avocado, sour cream, cilantro, and lime wedges.