Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups cooked, shredded chicken (rotisserie works great)
- 4 cups low-sodium chicken broth
- 1 (14.5 ounces) can diced tomatoes with green chilies
- 1 (15 ounces) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish
- Shredded cheddar or Monterey Jack cheese, for topping
- Optional: sliced avocado, lime wedges, and crushed tortilla chips for serving
If you’re short on time, you can swap fresh ingredients for frozen or canned varieties—like frozen corn or canned beans. For a dairy-free version, leave out the sour cream or use a plant-based alternative. I love how flexible this recipe is, just like Mama Lou’s kitchen—always adapting to what’s on hand but never missing that heartwarming flavor.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the cumin, smoked paprika, and chili powder. Toast the spices for about 30 seconds to release their aromas, a little trick I learned from watching Mama Lou’s careful hands.
- Add the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, uncovered, to allow the flavors to meld beautifully.
- Stir in the enchilada sauce, then add the sour cream or Greek yogurt, stirring gently until the soup is creamy and smooth. Season with salt and pepper to taste.
- Let the soup heat through for another 5 minutes, stirring occasionally. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro, shredded cheese, and any other toppings you love. I always think a squeeze of lime brightens everything—Ouma swears by it!
One memory that always comes to mind when making this soup is the time Ouma and I accidentally added double the jalapeño. The heat was intense, but Mama Lou just laughed and handed us each a bowl of this very soup to cool down. That’s the beauty of cooking together—mistakes become memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
