Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can red enchilada sauce (store-bought or homemade)*
- 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 1 cup frozen corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1 ripe avocado, diced, for garnish
- Optional toppings: shredded cheddar cheese, sour cream, tortilla strips
*Substitution tip: If you want to make this recipe from scratch, my Nonna’s marinara was always my starting point for sauces—just add extra chili powder and smoked paprika to mimic enchilada sauce flavors. Or, if you prefer milder spice, use a mild enchilada sauce or tomato sauce and adjust seasoning accordingly.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This is where the aroma starts to build, much like when my mother would let garlic and onions simmer gently to create that comforting base.
- Add the minced garlic and jalapeño pepper, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic—watch for that golden hue and irresistible scent.
- Stir in the cumin, smoked paprika, oregano, and chili powder, letting the spices toast slightly for about 30 seconds. This step brings out the depth of flavor—just like when I’d watch Elena toss herbs into a bubbling sauce, trusting that little extra time to coax out the magic.
- Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), and enchilada sauce. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This simmer allows the flavors to marry together, reminiscent of the slow, loving cooking style Nonna Rosa taught me.
- Add the shredded chicken, corn, and black beans to the pot. Simmer for an additional 5-7 minutes, until the soup is heated through and the corn is tender.
- Remove the pot from the heat and stir in the lime juice. Season with salt and fresh black pepper to taste. The acidity from the lime brightens the soup, balancing the smoky and spicy elements—just like a squeeze of lemon in my grandmother’s pasta sauce would lift the whole dish.
- Ladle the soup into bowls and garnish with chopped cilantro, diced avocado, and any optional toppings you love, such as shredded cheddar or crunchy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
