Description
A warm and hearty soup packed with shredded chicken, beans, corn, tomatoes, and classic enchilada flavors, topped with your favorite Tex-Mex garnishes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream (optional for creamier texture)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, sour cream, avocado, and tortilla strips for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
- Add black beans, pinto beans, corn, diced tomatoes, enchilada sauce, and chicken broth. Stir to combine.
- Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Bring to a simmer.
- Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
- If desired, stir in heavy cream for a creamier soup.
- Before serving, stir in shredded cheese until melted and creamy.
- Ladle into bowls and top with tortilla strips, cilantro, avocado, and sour cream.
Notes
- This soup freezes well—store in airtight containers for up to 3 months.
- Can be made in a slow cooker by cooking on low for 6 hours or high for 3 hours.
- Adjust spice level by adding more chili powder or diced jalapeños.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American