Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 3 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 tablespoon fresh lime juice
- Optional toppings: shredded cheddar cheese, fresh cilantro, diced avocado, and tortilla strips
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, salt, and pepper. Cook for 1 minute until the spices smell fragrant.
- Pour in the chicken broth, red enchilada sauce, and the diced tomatoes with green chilies. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
- Add the shredded chicken, black beans, and corn to the pot. Stir and continue to simmer for another 5 to 10 minutes to heat everything through.
- Stir in the fresh lime juice just before serving. This adds a bright, fresh finish to the soup.
- Ladle the hot soup into bowls and garnish with your choice of cheese, cilantro, avocado, and crunchy tortilla strips.
- Cook Time: 30 minutes