Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 red bell pepper, diced (about 1 cup / 150g)
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • 4 cups chicken broth (950 ml) – low sodium preferred
  • 1 (28 ounce) can crushed tomatoes (790g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 2 cups cooked, shredded chicken (about 300g) – rotisserie chicken works great!
  • Salt and freshly ground black pepper to taste
  • 1 lime, juiced (about 2 tablespoons / 30 ml)
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Diced avocado
  • Chopped cilantro
  • Tortilla chips, crushed

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeno (if using) and cook for another 3 minutes, until slightly softened.
  2. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant. This releases the oils and maximizes the flavour.
  3. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  4. Stir in black beans and corn.
  5. Add shredded chicken. Season with salt and pepper to taste. Bring back to a simmer and cook for 15 minutes, allowing the flavours to meld.
  6. Stir in lime juice.
  7. Ladle into bowls and top with your favourite toppings: shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips. Enjoy your Chicken Enchilada Soup!