Ingredients:

  • 1 can (15 oz / 425g) Black beans, rinsed and drained
  • 1 can (15 oz / 425g) Whole kernel corn, rinsed and drained
  • 1 can (14.5 oz / 411g) Diced tomatoes with green chilies
  • 1 can (10 oz / 284g) Red enchilada sauce
  • 1 can (4 oz / 113g) Diced green chilies
  • 1 can (12.5 oz / 354g) Premium canned chicken breast, drained and flaked
  • 1 can (14.5 oz / 430ml) Low-sodium chicken broth
  • 1 packet (1 oz / 28g) Taco seasoning
  • 1 tsp (5ml) Olive oil
  • 0.5 tsp Smoked paprika

Instructions:

  1. Heat 1 tsp Olive oil in your pot over medium heat until it shimmers and moves like water.
  2. Bloom 1 packet Taco seasoning and 0.5 tsp Smoked paprika in the oil for 30 seconds. Note: This awakens the fat soluble flavor compounds in the spices.
  3. Incorporate 1 can Diced tomatoes with green chilies and 1 can Diced green chilies into the spice mixture.
  4. Pour 1 can Red enchilada sauce and 1 can Low sodium chicken broth into the pot, stirring to combine.
  5. Add 1 can Black beans and 1 can Whole kernel corn (both rinsed and drained).
  6. Stir in 1 can Premium canned chicken breast until the flakes are evenly distributed.
  7. Simmer the mixture for 10 to 15 minutes until the aroma is heady and the broth looks glossy.
  8. Adjust the heat to low if the soup begins to boil too vigorously; we want a gentle bubble, not a rolling boil.
  9. Taste the broth until the flavors of the chilies and chicken meld together.
  10. Ladle into deep bowls and serve immediately while the steam is rising.