Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (6g)
  • 1 red bell pepper, chopped (approx. 1 cup) (150g)
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 6 cups chicken broth (1.4 liters)
  • 1 (10 ounce) can enchilada sauce (280g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 2 cups cooked shredded chicken (approx. 300g)
  • 1/2 cup heavy cream (120 ml)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro, for garnish
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Avocado, diced (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  3. Pour in chicken broth and enchilada sauce. Add black beans and corn. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
  5. Stir in shredded chicken and heavy cream. Heat through. Do NOT boil after adding cream.
  6. Season with salt and black pepper to taste. Ladle into bowls and garnish with cilantro and desired toppings. Enjoy your enchilada soup!