Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 cup red enchilada sauce (mild, medium, or hot)
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 cup shredded cheddar cheese or Monterey Jack
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until the spices are fragrant.
- Pour in the red enchilada sauce and chicken broth. Stir well to combine the flavors.
- Place the raw chicken breasts into the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the chicken is fully cooked through.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot. Stir in the black beans and corn.
- Let the soup simmer for another 5 minutes to ensure the beans and corn are heated through.
- Taste the soup and add more salt or pepper if needed. Turn off the heat.
- Stir in half of the shredded cheese until it melts into the broth.
- Ladle the soup into bowls and top with the remaining cheese, fresh cilantro, and a squeeze of lime juice.
- Cook Time: 35 minutes